Get my Cookbooks! Mushroom Gravy
This creamy mushroom gravy is full of flavor, easy to make from scratch, and tastes great with steak, chicken, pork chops, mashed potatoes, meatloaf, biscuits, and more!
Mushroom Gravy
This year, like many of us, I’ve challenged myself to make gravies, salsas, condensed soups, and other pantry staples from scratch. Turns out, it’s not much of a challenge after all. In fact, this recipe takes just 15 minutes to make- and you are going to want to put it on everything.
See below for the list of ingredients, a visual walk-through, PRO tips, substitution options, storage information, and what to serve it with!
How to Make It
Heat olive oil and butter in a skillet over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add garlic and thyme, cook for 1 more minute.
Add beef broth, Worcestershire sauce, onion powder, and kitchen bouquet(optional). Stir to combine. Bring to a boil, whisk in corn starch/cold water mixture. Reduce to a simmer.
Stir in cream until combined. Simmer until desired consistency is obtained, it will continue to thicken as it simmers.
Remove from heat. Swirl in cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
PRO Tips For This Recipe
- 16 oz. seems like a lot of mushrooms, but they are 92% water and cook down considerably.
- Thick onion strings can be simmered in butter until softened prior to adding the mushrooms if desired.
- A mixture of chicken and beef broth may also be used.
- Chicken, turkey, or beef drippings may be incorporated as well, just keep the total amount of liquid in the recipe the same.
- 1/3 cup High-quality red or white wine can be added with the garlic and thyme. Let it simmer until the wine smell is gone and the liquid is almost completely reduced, then proceed as outlined.
How to Add More Flavor To Gravy
- Worcestershire Sauce: You can’t taste it at all but it enhances the other flavors of the gravy and a rich element to it.
- Soy Sauce: Soy Sauce is plentiful with ‘umami’, which is a savory characteristic that makes gravy so delicious. You can’t taste it when added in the right quantity. I recommend using low sodium.
- Kitchen Bouquet Browning and Seasoning Sauce: This can be added in addition to either of the above options. It’s an optional way to make the gravy a bit darker.
Storage
- Refrigerate in an airtight container for up to 5 days, or freeze for up to 5 months.
- You may need to add a little bit of water to thin it out slightly when reheating.
What to Serve with Mushroom Gravy
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- Hamburger Steak with Gravy
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- Mashed Potatoes
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- Texas Roadhouse Steak Rub
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- Fried Chicken Tenders
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- Chicken Fried Steak
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- French Onion Smothered Pork Chops
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Tried This Recipe?
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Mushroom Gravy
This Creamy Mushroom Gravy Recipe is easy to make from scratch and pairs perfectly with so many dishes including steak, chicken, pork chops, biscuits, mashed potatoes, and more!
Ingredients
- 1 Tablespoon Olive Oil
- 3 Tablespoons cold Unsalted Butter, divided
- 16 oz. White Button Mushrooms, rinsed and dried
- 2 cloves Garlic, minced
- ½ teaspoon Dried Thyme
- 2 cups Beef Broth
- 1 ½ teaspoons Worcestershire Sauce
- 1 teaspoon Onion Powder
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional
- 3 Tablespoons Cornstarch
- 1/4 cup cold water
- ¼ cup Cream, can sub Half and Half
Instructions
- Heat olive oil and 2 Tablespoons butter in a saucepan over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add the garlic and thyme, cook for 1 more minute.
- Add beef broth, Worcestershire sauce, onion powder, and kitchen bouquet if desired. Stir to combine.
- Combine corn starch and cold water.
- Bring gravy to a boil. Whisk in corn starch mixture for about 30 seconds.
- Reduce to heat to low. Add cream and simmer until it’s of your desired consistency, it will continue to thicken as it heats.
- Remove from heat. Swirl in 1 Tablespoon of cold butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
Notes
PRO Tips For This Recipe:
- 16 oz. seems like a lot of mushrooms, but they are 92% water and cook down considerably.
- Thick onion strings can be simmered in butter until softened prior to adding the mushrooms if desired.
- A mixture of chicken and beef broth may also be used.
- Chicken, turkey, or beef drippings may be incorporated as well, just keep the total amount of liquid in the recipe the same.
- 1/3 cup High-quality red or white wine can be added with the garlic and thyme. Let it simmer until the wine smell is gone and the liquid is almost completely reduced, then proceed as outlined.
Nutrition
Calories: 303kcal, Carbohydrates: 17g, Protein: 7g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 57mg, Sodium: 643mg, Potassium: 606mg, Fiber: 2g, Sugar: 3g, Vitamin A: 641IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
What does cold unsalted butter “separated ” mean? Thanks
Hi Ann! “Divided” is a much better way to say it, I’ve updated it! It means you don’t use all of the butter at once, you’ll us 2 tbsp at the beginning and 1 at the end.
when reducing the recipe to 1 cup, the amount of cornstarch is incorrect.
Hey Nicole! You’re right! I fixed it so it will adjust correctly now, thank you for bringing that to my attention, much appreciated! -Stephanie
Perfect and easy. So good!
I’m glad you found it yummy and delicious Ashley! This is a simple, universal gravy recipe to have on hand. Thanks so much for the review!😀
This was absolutely delicious! I’ve a made a ton of your recipes so I knew this would be good. Thank you so much for sharing all of your wonderful creations! -Sherry.
Hey Sherry! I’m so happy to hear that, thank you so much for the support!! -Stephanie