Homemade Mushroom Gravy

This homemade mushroom gravy recipe might take a few extra minutes to make than instant gravy, but the depth of flavor and creaminess is worth the extra time. Especially when it’s ladled over your holiday turkey or mashed potatoes.

Homemade Mushroom Gravy Recipe - Made with a combination of cremini and porcini mushrooms, this homemade gravy will make your holiday meals taste delicious!

Really, it’s easy. Not quite as easy as the powdered stuff (read about my adventures with powdered mushroom gravy here) but close. The difference in flavor and texture is worth the few extra minutes you have to spend making it.

Important notes about this homemade mushroom gravy recipe:

You can use either whipping cream or sour cream. I think it’s much better with whipping cream but I more often use sour cream because I tend to have it on hand and thus don’t need to buy a special ingredient.

If you are going with the sour cream, my advice is to use the full fat variety. If you get light or low-fat it will be more likely to curdle. Whatever creaminess choice you make, keep the heat low and only just warm it through. Do not let it reach a simmer.

I have no idea what would happen with the fat-free stuff and I’m not about to try it either (if I want to eat gelatin, I’ll just buy gelatin).

If you’re looking for something special to ladle this delicious gravy over, be sure to also check out my recipe for olive oil mashed potatoes.

Olive Oil Mashed Potatoes - Made with heart healthy olive oil instead of butter, these mashed potatoes are just as creamy and delicious, but better for you!
I hope you enjoy this homemade mushroom gravy as much as I do.

Homemade Mushroom Gravy

This delicious homemade gravy takes a little time to make, but it's so worth it. You can use all fresh mushrooms, or a combination of fresh and dried. See the notes for instructions on how to reconstitute dried mushrooms.


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 14-16 ounces mushrooms (I like to use a mixture of 8 oz. quartered cremini (baby bellas), 4 oz. oyster mushrooms just plucked apart and 2 oz. reconstituted dried porcini (1 oz. before hydration, see notes)
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme leaves, crumbled between thumb and finger)
  • 1/4 tsp salt
  • 1/4 tsp coarse black pepper
  • 3/4 cup liquid (mushroom soaking liquid (see notes), vegetable broth, beef broth or half broth and half sherry, madeira or port)
  • 1/2 cup whipping cream or full fat sour cream


  1. In your largest skillet warm the olive oil and butter over medium high heat. Scatter in all the mushrooms except any reconstituted dry ones, if using. Stir occasionally until they're really really browned (8-10 minutes).
  2. Reduce heat to low and add the reconstituted mushrooms, garlic, thyme, salt and pepper. Stir for a minute. Drizzle in the 3/4 cup of liquid. Scrape at the bottom of the skillet and stir so that any mushroom crust gets to mix with the juices. Continue to stir until the liquid is nearly gone.
  3. Add the whipping cream/sour cream and stir until just heated through, 2-3 minutes. (If using sour cream you may find the mixture a tad too thick once it has warmed up. Add 2-3 tbsp water to thin it out and then warm it through again.) Serve.

Using Dried Mushrooms

Put 1 ounce dried mushrooms in a soup bowl. Top with 1 cup boiling water. Cover bowl in plastic wrap. Wait 20 minutes. Using a coffee filter or paper towel, strain the liquid into a clean bowl. Do not discard the liquid but use it in your cooking. It works perfectly as the liquid in the above recipe. Rinse the mushrooms to remove any grit that has attached to them. Chop roughly.

18 Responses to “Homemade Mushroom Gravy”

  1. Vanessa — August 17, 2011 @ 4:23 am (#)

    I love dishes wit mushroom! And this looks really delicious and mouthwatering. Thank you for sharing your Non-Instant Mushroom Gravy. :)

    • Christine — August 17, 2011 @ 8:18 am (#)

      You’re welcome!

  2. Binky — August 13, 2011 @ 8:12 pm (#)

    This sounds so good; it’s mouth-watering! Thanks for sharing this awesome recipe. I’m a [dried] mushroom lover and a packet snob (not because I’m snobby, but the only junk I eat is cakes!). I’m pro full-fat, too. :-) Yum yum yum, thanks for sharing!

    • Christine — August 14, 2011 @ 12:12 pm (#)

      Hey Binky! Thanks. Glad to know I’m not the only packet snob out there.

  3. Vinobaby — August 12, 2011 @ 1:48 pm (#)

    Oh this sounds divine! I may have to go get some dried Porchinis so I can get the “juice” as well. Thanks!

    • Christine — August 12, 2011 @ 11:26 pm (#)

      The juice is so worth it. I find the actual reconstituted mushrooms pretty uninteresting but the broth they make is spectacular.

  4. Paula — August 12, 2011 @ 12:47 am (#)

    That’s a lovely looking mushroom gravy. My husband would love it.

    • Christine — August 12, 2011 @ 8:20 am (#)

      Thanks Paula!

  5. T.W. Barritt at Culinary Types — August 11, 2011 @ 9:42 am (#)

    Well, I suppose you could say this is “almost instant” – really, cooking sauces from scratch does not take that long! The added “fat” just sounds luscious!

    • Christine — August 11, 2011 @ 12:58 pm (#)

      I know! Sauces are quick and easy once you get the hang of it. And seriously, the added fat isn’t that much if you keep the portion as it is meant to be. But I must admit that this is one of the ones where I tend to go back for seconds! Thanks Tom!

  6. Dani — August 11, 2011 @ 9:00 am (#)

    This does look easy. And of course, in my quest to make everything healthier, I am wondering how full fat Greek yogurt would fare in place of the sour cream…

    • Christine — August 11, 2011 @ 1:01 pm (#)

      I think the yogurt would work. For me, using sour cream is mostly because I always have some in the fridge. The quantity called for is quite small so it is probably negligible in terms of health (unless you start drinking the gravy, which I am always tempted to do!). If you try it with the yogurt, let me know how it turns out. It should add a nice tang. I would probably stick to a straight broth or soaking liquid for the liquid and not use anything acidic in case the tang becomes overwhelming. That’s just a guess though – I don’t think I’ve ever had anything with yogurt and wine in it before. Could work!

    • Dani — August 11, 2011 @ 1:22 pm (#)

      Yeah, I always have Greek yogurt in the fridge, and rarely have either sour cream or whipping cream. I’ll let you know how it goes.

    • Christine — August 11, 2011 @ 3:01 pm (#)

      I’m positive that my own healthy-eating struggles would be rectified if I *always* had Greek yogurt in the fridge and rarely had either sour cream or whipping cream. I honestly think there are two tubs of sour cream and a pint of whipping cream in there right now. *sigh*

  7. adventuresindinner — August 11, 2011 @ 7:24 am (#)

    Wow! If I could reah into my computer…

    • Christine — August 11, 2011 @ 8:16 am (#)

      Thanks Jane!

  8. The Mrs — August 11, 2011 @ 6:28 am (#)

    This *was* highly anticipated. And any recipe that 1. tells me to use full-fat anything and 2. tells me to “scrape the bottom and stir…so the mushroom crust gets to mix with the juices” is right up my alley.

    • Christine — August 11, 2011 @ 8:16 am (#)

      The full fat thing is a huge bonus of this recipe. Gotta say that that’s where the powdered stuff wins since I don’t think it has *any* fat. But that’s probably also why it loses.

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