Mushroom Gravy: the effortless side dish to pair with anything

Total time: 35 Min
Difficulty: Low
Serves: 8 people
By Cookist

If you’re looking for a recipe that can do double duty this holiday season, this mushroom gravy is a must! It’s the perfect recipe to serve with the main dish, on mashed potato, schnitzel, veggies, bread—you name it! The mushroom gravy is a beautiful brown color with a rich savory flavor and creamy texture.

Because the mushroom gravy is made from mushrooms and broth, you don’t need any pan drippings. This means everyone at the dining table can enjoy a delicious gravy—whether they are vegetarians or meat-eaters! That means you only have to make one single gravy which can be enjoyed by everyone.

Mushroom Gravy Ingredients

Mushrooms – any mushrooms will work with this recipe, but brown mushrooms will give the gravy a more pronounced mushroom flavor

Butter – cooking the mushrooms in butter adds more flavor

Chicken broth – choose a high-quality stock (homemade or store-bought); use vegetable stock if you’re serving the gravy to vegetarians

How To Make Mushroom Gravy

Prepare the mushrooms by cutting them into thick slices. Set aside. Melt the butter in a large heavy-bottomed sauté pan over medium-high heat. Add half of the mushrooms and the sliced garlic, and cook for around 5 minutes until all the excess liquid evaporates. Don’t add all the mushrooms at once. This will cause the mushrooms to steam instead of brown.

Add the rest of the mushrooms once the excess moisture has evaporated, and continue to cook for 5 more minutes. The mushrooms should be golden-brown with no moisture in the pan.

Season the mushrooms with salt, pepper, and thyme. Now add the flour and stir to make sure all mushrooms are evenly coated. Cook for about a minute, then pour in the broth in small amounts, whisking after adding each addition. Cook until the sauce thickens. Serve immediately.


How To Thicken Or Thin Mushroom Gravy

If the sauce is too thin at the end, you can thicken it with a cornstarch slurry (a mixture of 2 parts water and 2 parts cornstarch) or a bit of extra flour.

If the sauce is too thick, you can thin it out with extra broth.

Tips For Making The Best Mushroom Gravy

Because the stock makes up a large part of the gravy, it should be the best quality you can find. You can also use beef stock, but if you will be serving the mushroom gravy to vegetarians, make sure to use vegetable stock.

Make it gluten-free by using a gluten-free flour blend.

What To Serve With Mushroom Gravy

There are so many delicious ways to enjoy mushroom gravy. Serve it with any roast chicken, meatloaf, or other roast meats. Serve the mushrooms with onions, mashed potato, and gravy.

Make weekday steamed vegetables something special by adding mushroom gravy.

How To Store Mushroom Gravy

Store the mushroom gravy in the fridge for up to 5 days (make sure to keep it in an airtight container). You can also freeze it for up to 3 months.


cremini mushrooms
500 g (3 cups)
60 g (1/4 cup)
All-purpose flour
40 g (1/3 cup)
Chicken broth
1 liter (4 cups)
1/2 tsp
salt and pepper
garlic, sliced
1 clove


Slice the mushrooms into thick slices.

Place a large pan over medium-high heat and melt the butter.

Add half of the cremini mushrooms and sliced garlic, and cook for around 5 minutes (until excess liquid evaporates).

Add another half and cook for 5 minutes more.

Make sure that you have no liquid left in the pan and that the mushrooms are golden-brown. Season mushrooms with salt, pepper, and thyme. Add flour, stir and cook for a minute.

Start pouring in broth in portions, whisking after adding each addition.

Cook for 10 minutes or until thick and bubbly. Serve right away. Enjoy!


Feel free to experiment with different varieties of mushrooms. Not only will this add different layers of flavor, but will also add more texture.

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