Homemade Mushroom Gravy is simple to prepare and is the perfect thing to pour over roasts, steaks, and potatoes. It takes less than 30 minutes!
There’s something really special about good, homemade mushroom gravy. The richness and earthiness it can provide to a cut of meat is amazing. It’s something I like to whip up to serve with roast beef or even over pot roast.
It takes less than 30 minutes to stir together, and I buy pre-sliced mushrooms, so there’s almost no prep work involved. This means my kitchen stays much cleaner, too.
Mushroom gravy has more flavor and texture than regular gravy, which is another reason I love it. You don’t have to wait for pan drippings and separate out the fat, just stir it together in a saucepan.
What Ingredients Do I Need?
Homemade mushroom gravy ingredients are simple. All you need is some butter, onion, sliced mushrooms, flour, salt, pepper, beef stock (I prefer stock over broth for gravies), heavy cream, and a little bit of Worchestershire sauce.
I’m betting you have most of these ingredients on hand, another reason to whip up a batch next time company comes over.
How To Make Mushroom Gravy
Like I said, mushroom gravy is simple. You start by sauteeing the onions and mushrooms in the butter. Then you make a roux by adding and cooking the flour into the fat, which helps to thicken the gravy. The beef stock gets added to the pan to deglaze, make sure you scrape up the bits of flavor off the bottom of the pan.
Then, the heavy cream, salt, pepper, and Worcestershire all get added for richness and flavor. The result is a silky smooth gravy with lots of added flavor and texture from the onions and mushrooms. You simply must try it!
More Homemade Gravy Recipes
Did you know I have a whole category ofgravies and saucesfor you to make at home? Find the perfect recipe for any meal and check of some of my favorite gravies below.
Homemade Mushroom Gravy is simple to prepare and is the perfect thing to pour over roasts, steaks, and potatoes. It takes less and 30 minutes!
Ingredients
Scale
3 Tbsp. butter
1 onion, diced
1 pt. sliced white mushrooms
3 Tbsp. all-purpose flour
1 and 1/2 cups beef broth
1/2 cup heavy cream
4–5 dashes Worcestershire sauce
3/4 tsp. salt
1/2 tsp. pepper
Instructions
Add the butter to a large saucepan over medium heat and let it melt.
Once melted, add the onion and saute for about 5 minutes, or until translucent.
Add the mushrooms and cook for an additional 5 minutes, until they begin to soften.
Stir in the flour and let it cook, stirring frequently, for 3 minutes to cook out the raw flour taste. Drizzle in the beef broth while stirring constantly.
Add the heavy cream, Worchestershire, salt, and pepper. Cook, stirring frequently, until the mixture is thick and bubbly.
Homemade mushroom gravy ingredients are simple. All you need is some butter, onion, sliced mushrooms, flour, salt, pepper, beef stock (I prefer stock over broth for gravies), heavy cream, and a little bit of Worchestershire sauce.
Use a 1:2 cornstarch to cold water ratio. Why is my mushroom sauce runny? Most likely because you used light cream instead of thickened cream! Don't worry, simply add a bit more cornstarch and cold water mixture over low heat and the sauce will thicken nicely.
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Milk and cream add richness and flavor; they can round out or mellow any sharper flavors that develop along the way. Finishing a sauce or gravy with butter will thicken the gravy and add a velvety texture—a surefire way to up your gravy game.
There are several common thickeners you can use to achieve a thicker consistency in cream of mushroom soup. Flour, cornstarch, heavy cream, and even pureed vegetables like potatoes can be used as thickeners.
To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum. Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.
In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.
Cook in batches – We're using 400g/14oz of mushrooms in the gravy. However it shrinks down by more than half once cooked. Cook the mushrooms in 2 batches rather than trying to cram them all in at once. If you try the latter, the mushrooms just stew and become watery.
Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.
Onion paste, cashew paste, cream, butter, melon seed paste, cornflour slurry and roux (equal parts of cooked flour and butter) are some of the commercially used thickening agents. Too much water may be the culprit.
Another way to thicken gravy with flour is by making a roux. A roux is a mixture of fat and flour, and it's an easy way to thicken a sauce. If you make a roux, it should also be added incrementally. A final option is making a beurre manié, which is made by rubbing flour into butter to create a dough or paste.
(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
