This super easy mushroom gravy recipe is perfect for chicken, pork chops, beef, steak, or even to spoon over pasta!
Every home cook needs an easy homemade mushroom gravy recipe in their recipe files!
Try this creamy, savory, gravy on meatloaf, over roast or with hamburger steaks. Don’t forget some homemade French bread to sop up any in the bottom of your bowl!
Mushroom Gravy Ingredients
This is one of our favorite recipes because it is SO easy to make and takes just a few minutes to put together.
MUSHROOMS Use any kind of fresh mushrooms! Cremini, portabello, or white mushrooms will all work!
No WINE? No problem! Wine is optional but really does add more flavor if you have some on hand. If not you can leave it out.
BROTH Beef broth is used in this recipe for its savory flavor. Vegetable or mushroom broth can be used.
How to Make Mushroom Gravy
Bubbly and savory mushroom gravy takes just minutes to make. It’s ready in a few easy steps!
- Cook Mushrooms garlic & in butter (per recipe below).
- Add wine making sure to scrape up any brown bits in the bottom of the pan.
- Add flour & seasoning and cook 1 min.
- Add broth slowly & whisk until the gravy is smooth & velvety.
- If using dried mushrooms, add them to warm water and let them soak about 25-30 minutes. Give them a rinse to remove any debris.
- If you’d like to use the soaking liquid, strain it through a coffee filter to remove any debris.
- Add broth slowly stirring until smooth after each addition. It will be thick at first but will thin out nicely.
- Cornstarch can be used in place of flour by creating a slurry. Prepare as directed skipping the flour. Before serving, combine 1 tablespoon cornstarch and 1 tablespoon water. Slowly drizzle the cornstarch into the simmering mixture while whisking until thickened.
- For creamy mushroom gravy, add 1/4 cup or so heavy cream and simmer a couple of minutes.
Entrees to Serve With Mushroom Gravy
- Juicy Baked Pork Chops – moist and tender!
- Pot Roast
- Instant Pot Chicken and Vegetables – a one-pot meal
- Easy Meatball Recipe
- Instant Pot Pork Tenderloin – ready in 30 minutes
Did your family love this Mushroom Gravy? Be sure to leave a rating and a comment below!
Easy Mushroom Gravy
- ¾ pound mushrooms sliced
- ¼ cup onion finely diced
- 3 tablespoons butter
- 1 clove garlic minced
- 2 tablespoons red wine optional
- 3 tablespoons flour
- salt & pepper to taste
- 2-3 cups beef broth
- Cook the onions and mushrooms in butter until tender. Add garlic and cook until fragrant. Add wine and cook until evaporated.
- Add flour & salt & pepper to taste. Cook 1 minute.
- Add broth, a bit at a time stirring after each addition until gravy reaches desired thickness.
- Simmer 2 minutes. Season and serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can you double this recipe and if so what adjustments should I make.
It should double no problem Marilyn. It may take a little longer to simmer and evaporate. If you try it I would love to hear how it turns out!
Tasty easy gravy. 3 cups of beef broth was a bit much, I’ll do 2-2 1/2 next time. I noticed the pics show it finished with fresh thyme but don’t see that in the recipe. I think that would be a nice addition.
We use fresh thyme as a garnish for this gravy, but I bet it would be a delicious addition Patty!
Can you make ahead and freeze this recipe?
Hi John, this gravy should freeze just fine.
Turned out really tasty gravy when I sliced up some fresh brown bellas in three cups of beef bouillon. Didn’t have the wine available, but experimented with some spices at the end (I always try to add George Washington Seasoning and Broth to gravies, and often use Kitchen Bouquet Browning as well), and since I was using garlic and cheddar mashed potatoes, I used garlic salt instead of regular salt in the gravy as well as adding cheddar cheese spice to match. When the gravy was finished, I did thin down the gravy with some cold water and kept it on warm while I prepared the potatoes. Like I said, the gravy turned out great, though I guess some more trial and error will be needed to get the choice and portions of spices just right.
Beside a touch of other spices like paprika, chicken seasoning and sage, I added this little touch of sauteing the mushrooms, onion and garlic in butter that was mostly honey buttery spread.
Very decadent mushroom gravy!
Used an 8 oz. can of mushrooms and 3 cups of warm smoked ham hock broth. I wasn’t sure about adding the wine so I left it out until I could sample taste at the end. Sometimes my husband doesn’t like the wine addition to recipes. Using the 3x cornstarch slurry instead of flour and instead of making a rue, I added the slurry after incorporating some of the broth and it thickened right up.
I sauteed the onions, mushrooms until golden, then the garlic. Next added the warm broth and then the slurry a little at a time. Tightened right up to where we like it. Thought I was done, but then I took a cup or so of the gravy and added the wine to it. Heated it up and tasted, then had my husband taste it. He said, add the wine to the rest. So I poured the gravy back into the pan, added some inexpensive $3 a bottle Bay Bridge Cabernet Sauvigonon from Kroger heated it, and there you have it top-notch decadent flavor.
Just saying, there isn’t any gravy left, my husband kept going back refilling his mashed potatoes & gravy…….Thank you!
Sounds delicious to me too Irene!