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.
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.
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
- 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).
- 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.
- 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.