Rice, bread, veggies, or meat – there isn’t a dish that isn’t improved with great mushroom gravy! Making gravy from scratch is a crucial skill for any home cook, and this recipe is as quick and easy as it gets.
The secret to any comfort meal is a good, flavorful gravy. And when you can make such a delicious mushroom gravy from scratch, it becomes even more satisfying!
Cremini mushrooms and onions add the perfect earthy, savory profile to my mushroom gravy recipe. Portobello mushrooms are your best substitute if you can’t get your hands on cremini mushrooms.
They’re the same kind of mushroom – cremini mushrooms are just young portobellos, which is why they are sometimes labeled as baby bella instead!
I make this recipe with a vegetable broth, making it vegetarian, but you can use any broth you like. If serving with beef or chicken, you can easily use beef or chicken broth, respectively.
That’s a great way to tie all of the flavors of your meal together on one plate!
Here’s what I’m going to teach you in this post:
- How to make your own mushroom gravy from scratch in just over 30 minutes!
- Methods for storing, freezing, and reheating mushroom onion gravy for multiple meals
- The most delicious ways to enjoy homemade gravies!
My mushroom gravy recipe takes just 30 minutes, uses common ingredients, and has a familiar taste that everyone can enjoy.
It’s rich, decadent, and goes well with your favorite comfort meals. It’s one recipe that you can’t afford to miss out on!
How to make Mushroom Gravy
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Melt the butter in a saucepan over medium heat.
STEP TWO: Throw the onions into the pan with the melted butter for 4 minutes. Add the mushrooms as well and continue to cook for another 8 minutes until the mushrooms are adequately browned, and most of their juices have leaked out. Now add the garlic and quickly saute for about 30 seconds until fragrant, sprinkling in salt and pepper to taste.
STEP THREE: Add the flour to the pan and stir into the mixture for 1 minute. Pour in the wine and stir with a wooden spoon, scraping any onion, mushrooms, or garlic that have stuck to the pan.
STEP FOUR: Pour in the broth, stir into the mixture, and bring to a boil. Let boil for 5 minutes or so until the gravy thickens. Once thickened, add the thyme. Adjust the thickness per your preferences, and it’s done!
How Far In Advance Can You Make Mushroom Gravy?
I think gravies are most delicious when served piping hot right out of the pan. However, while this recipe is quick enough to make right before serving, it’s also easy to store and make ahead of time!
It will keep in the fridge for up to 5 days when kept in an airtight container.
To reheat mushroom onion gravy, just add it to a pot over medium heat. Continuously whisk until warm, and serve.
How To Thin Out Or Thicken Mushroom Gravy
It’s easy to control the thickness of homemade gravies. All you need to do is pay attention to the amount of dry and liquid ingredients in the batch.
If you find your batch is too thin, you can add small amounts of flour to the mixture. You can also boil it for a slightly longer amount of time, allowing it to reduce and thicken without altering the ingredients.
To thin it out more, add more broth (up to ½ cup) until it’s as thin as you like.
Can You Freeze Mushroom Gravy?
You sure can! If you like to make gravy from scratch and tend to eat it often, then making it in bulk and freezing it in portions is an excellent way to save yourself some time.
You can freeze it for up to 4 months. A good trick I’ve learned over the years is to allow your gravy to cool and pour into multiple ice trays.
You can freeze and thaw individual cubes for each meal without thawing the rest of the batch. This is the best way to make gravies last a long time and maintain their best flavor and texture.
There are so many ways to serve and enjoy mushroom onion gravy!
One of the most popular ways to enjoy gravy is with a steak. And you can spoon it over fluffy mashed potatoes served on the side.
The same goes with any biscuits or dinner rolls: just dip them right into the thick sauce!
Almost any protein can be given extra moisture with a spoonful of mushroom onion gravy. Turkey and chicken are particularly great choices.
Other Sauce and Dip Recipes You’ll Love:
- 2 Ingredient BBQ Sauce
- Honey Sriracha Sauce
- Avocado Lime Crema
- Homemade Buffalo Sauce
- Blue Cheese Dressing
Mushroom gravy from scratch is flavorful, simple, and hearty! Serve alongside mashed potatoes, meat, or bread for a complete meal.
- 4 tablespoons unsalted butter
- ⅓ cup onion, thinly sliced
- 12 ounces cremini mushrooms, sliced
- 1-2 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons dry red wine (or additional broth)
- 2 - 2 ½ cups low-sodium broth (any type)
- 1 teaspoon dried thyme
- In a large saucepan set over medium-high heat, melt the butter.
- Add the onion and saute for 3-4 minutes, stirring occasionally. Add the mushrooms and saute for 5-8 minutes, stirring occasionally, until the mushrooms are browned and mostly free of liquid. Stir in the garlic, season with salt and pepper to taste, and cook for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir gently for 1 minute. Deglaze the pan with the red wine, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pan.
- Stir 2 cups of broth and bring the mixture to boil for 3-5 minutes, or until it thickens. Add the thyme, taste, and season with additional salt and pepper if desired. You can also add more broth, up to an additional ½ cup, if you’d like a thinner gravy.
How to reheat mushroom gravy:
1. Place in a pan over medium heat. Stir frequently and heat until warmed thoroughly.
Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 344mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 7g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.