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!

A spoon full of thick and creamy mushroom gravy from a skillet.

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!

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 1 Tablespoon Olive Oil
  • 3 Tablespoons cold Unsalted Butter, separated
  • 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
  •  1/4 cup Cold Water + 3 tablespoons Corn Starch
  • ¼ cup Cream, can sub Half and Half

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.

Showing how to make mushroom gravy by sauteing mushrooms in a pan.

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 (this is called a ‘slurry’ and is used to thicken the gravy). Reduce to a simmer.

Showing how to make mushroom gravy by bringing mushrooms and beef broth to a boil and adding a slurry.

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”.

Showing how to make mushroom gravy by swirling cream and cold butter in at the end.

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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A spoon drizzling mushroom gravy over a pile of mashed potatoes.

A spoon full of creamy mushroom gravy from a skillet.

Mushroom Gravy

5 from 1 vote
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, separated
  • 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
  • 1/4 cup Cold Water + 3 tablespoons Corn Starch
  • 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