Every holiday season—thanksgiving, Christmas, you name it—I find myself in the kitchen whisking together my go-to mushroom gravy recipe. There’s something comforting about the rich, earthy aroma of sautéed mushrooms and herbs, a gravy that elevates everything on the plate. Whether I’m topping mashed potatoes, pouring over biscuits or layering it on roasted veggies, this sauce has earned its place at our holiday table.
And, if you’re looking for more delicious side dishes, you’ve gotta try my Crispy Roasted Potatoes, Buttery Fondant Potatoes, or my Hot Honey Mozzarella Sticks!
Table of contents
Key ingredients for my Mushroom Gravy recipe
Mushrooms: Baby Bellas (cremini) bring deep, earthy flavor and a meaty texture. Cook them down until their moisture evaporates — that’s what makes the gravy rich, not watery.
Onion and garlic: The aromatic base. Sauté until fragrant to build sweetness and depth before adding mushrooms.
Olive oil and butter: Oil prevents burning while butter adds richness and creaminess. Together, they create a perfectly balanced base for the roux.
Flour: Thickens the gravy. Whisk it with butter to make a smooth roux and cook briefly to remove any raw taste.
Veggie broth: Adds body and flavor. Use a good-quality broth so the gravy tastes full and savory, not bland.
Soy sauce: Deepens color and boosts umami — it’s the secret to big, savory flavor without meat drippings.
Oregano, thyme, and red chili flakes: These herbs round out the flavor with warmth, savoriness, and a touch of heat.
How to make a roux for gravy
- Melt the butter: In a separate saucepan, melt about 5 tablespoons of butter over medium heat. Don’t rush this—if the heat’s too high, the butter will brown before the flour has a chance to cook properly (unless you want brown butter notes, which honestly can be delicious).
- Whisk in the flour: Once melted, slowly sprinkle in 5 tablespoons of all-purpose flour while whisking constantly. The key is to add it gradually so it absorbs evenly without clumping.
- Cook it out: Keep whisking for 1–2 minutes until it turns smooth, slightly bubbly, and just begins to smell nutty. That’s how you know the raw flour taste has cooked off.
- Add liquid slowly: When your roux looks perfect, start pouring in the warm vegetable broth a little at a time while whisking vigorously. This keeps it lump-free and ensures a velvety texture.
- Blend with your base: Once it’s thickened slightly, you can add your sautéed mushroom mixture and remaining ingredients right into this pot, bringing everything together into one glossy, rich gravy.
Pro tip: The longer you cook your roux, the darker (and more flavorful) it becomes—but the less thickening power it has. For a classic mushroom gravy, aim for a light golden brown roux.
How to Make My Mushroom Gravy Recipe:
- Firstly, heat your canola oil in a medium sized pot. Add your yellow onions and sauté until transluscent.
- Add your garlic and sauté until fragrant.
- Now, add your mushrooms and sauté until all of the excess water releases from the mushrooms – there will be a lot! This process may take 10-15 minutes.
- Then, in a separate pot, create a roux (as I explained above) with butter and all purpose flour. Start by melting the butter, and then slowly add the all purpose flour, a little at a time, while whisking vigorously.
- Following that, add your mushroom mixture, veggie broth, soy sauce, salt, pepper, oregano, thyme, and red chili flakes to the pot with the roux. These ingredients contribute to that delicious mushroom gravy taste.
- Finally, mix everything well, and let the mixture come to a boil. Turn the heat down low, and then let it simmer for about 30 minutes. Serve your mushroom gravy with mashed potatoes or biscuits!
Pro tips + common mistakes to avoid
- Don’t over-thicken. Remember gravy continues to thicken as it cools. If you take it off while it’s too thick, it becomes gloopy. If it seems too thin, just simmer longer.
- Season at the end. Because mushrooms and broth may already carry salt, wait until simmering is done to adjust seasoning.
- Clean mushrooms the right way. Mushrooms are like sponges—do not soak them. Use a damp cloth or quick rinse and pat dry so they don’t add unwanted water to the pan.
- Make-ahead and reheating tip: It’s actually a plus if you make this ahead (say a day before the big meal) because flavours meld overnight. When reheating, add a splash of broth or water if it has thickened too much.
Serving Suggestions
This mushroom gravy is the kind of cozy, savory recipe that makes every holiday plate (and weeknight dinner) instantly better. It’s rich, flavorful, and versatile enough to pair with just about anything.
For classic comfort, ladle it over Creamy Mashed Potatoes or serve alongside by easy Air Fryer Green Beans for an easy side that feels like it came straight from a restaurant. It also pairs beautifully with Honey Roasted Carrots with Whipped Feta, balancing the sweetness of the carrots with a deep, savory finish.
If you’re in full comfort-food mode, pour it over Extra Cheesy Mac and Cheese for an extra-indulgent twist or serve alongside Cajun Corn Ribs for a fun, flavorful contrast. The gravy’s herby richness ties everything together in the best way.
For brunch or a cozy morning, serve it with Cinnamon Rolls with Cream Cheese Frosting — hear me out — a little savory and sweet side-by-side magic never hurts during the holidays. And if you want to end your meal on a warm note, pair it with my Apple Crumble for the perfect sweet finale to a comforting dinner.
FAQ
You can use button mushrooms, cremini (baby Bella) or a mix of both. Cremini tend to have a deeper flavour than button mushrooms. For a more gourmet version, you could incorporate portobello or wild mushrooms—just adjust cooking time because wild mushrooms often release more moisture.
A roux is what gives gravy its smooth, velvety texture. It’s a simple mix of butter and flour cooked together, and it acts as the thickening base that turns broth and seasonings into a cohesive sauce. Without it, your gravy would separate or stay thin instead of becoming that luscious, pourable consistency.
Yes — absolutely. Many make the gravy one day ahead, store it in an airtight container in the fridge, then gently reheat before serving. When reheating, you may need to thin it with a splash of broth or water because it thickens when chilled.
Swap the all-purpose flour with a gluten-free flour blend, or skip the roux and instead use a cornstarch slurry (e.g., 1 tbsp cornstarch dissolved in 2 tbsp cold water) added towards the end of cooking to thicken.
Lumps usually occur when flour or slurry is added too quickly or without whisking thoroughly, or when the roux wasn’t cooked long enough. To avoid this: whisk the flour into melted butter gently, cook the roux for at least 1-2 minutes, then gradually add the broth while whisking. If lumps occur, you can pass the gravy through a fine strainer or use an immersion blender for a smoother texture.
Mushroom Gravy
Ingredients
- 16 oz baby Bella mushrooms, finely chopped
- 3 tbsp chopped garlic
- 1 medium yellow onion chopped, (about 1.5 cups)
- 3 tbsp olive oil
- 5 tbsp butter
- 5 tbsp all purpose flour
- 32 oz veggie broth
- 3 tbsp soy sauce
- 1/4 tsp salt, (or to taste)
- Pepper to taste
- 1.5 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp red chili flakes
Instructions
- Prepare the aromatics and mushrooms: In a medium-sized pot, heat 3 tbsp olive oil over medium heat. Add 1 medium yellow onion (chopped, about 1.5 cups) and sauté until translucent. Then add 3 tbsp chopped garlic and sauté until fragrant, about 1 minute. Next, add 16 oz baby Bella (finely chopped) mushrooms and sauté until all excess moisture has released and the mushrooms begin to caramelize — this may take 10-15 minutes.
- Make the roux: In a separate pot, melt 5 tbsp butter over medium heat. Once melted, slowly whisk in 5 tbsp all-purpose flour, little by little, while whisking vigorously to avoid lumps. Cook the roux until it is smooth and starting to smell slightly nutty, about 2 minutes.
- Combine and season: Add the mushroom-onion-garlic mixture into the pot with the roux. Pour in 32 oz veggie broth, stir in 3 tbsp soy sauce, ¼ tsp salt (or to taste), pepper to taste, 1.5 tsp oregano, ½ tsp thyme and ½ tsp red chili flakes. Stir thoroughly to combine.
- Simmer and finish: Bring the mixture to a boil, then turn the heat down to low and let it simmer uncovered for about 30 minutes, stirring occasionally. The gravy should thicken and develop deep flavour. Adjust seasoning if needed and serve warm over your favourite sides.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
