This Mushroom Gravy Recipe is so rich and silky with pronounced flavor of mushrooms. It is perfect served over top mashed potatoes. It all starts with butter, baby bella mushrooms and garlic, add seasonings, then make a roux with flour and finish with beef broth and a little water. It thickens to perfection!

The best part is you can have this mushroom gravy whenever you want, no need to make a roast or have drippings to put it together. Just some ingredients from your pantry!

RELATED: No Dripping Gravy and Brown Gravy

Ingredients

Butter- Starts everything off by melting the butter and cooking the mushrooms and garlic (fun fact… one of my favorite kitchen smells is mushrooms and garlic in butter). This is the “fat” of the recipe and will help make the roux to thicken the gravy.

Mushrooms- Opt for a baby bella mushroom, aka. cremini mushroom. They have great flavor and are smaller than their sister mushroom the portabella.

Garlic – Always a good idea.

Herbs – I have made this gravy with fresh rosemary or without, both are delicious. You can also sub in thyme or sage. Throw the herbs in whole and let them infuse the gravy, them remove the herb stem before serving.

Beef Base – Most of our gravy recipes, and soup recipes for that matter, include a “base” of some kind. Beef base is the perfect pick to match with the mushrooms. You can find beef base in the soup aisle, it is in a jar or tub and comes in a paste form. We prefer the Better Than Bouillon brand.

Flour- Mixes with the butter and fat and creates a roux to thicken the gravy.

Beef Broth and Water – We have found the all beef broth is a little too strong, so we use 2:1 beef broth and water.

How to Make Mushroom Gravy

1. Sauté Mushrooms & Garlic in Butter.



2. Add In Beef Base and Seasonings.
3. Sprinkle In Flour and Cook 1 Minute.



4. Pour in Beef Broth and Water, Whisking.

Mushroom Gravy Recipe Tips

• Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.
• Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments
• Too Salty? Whisk in a little water. You may need to re-thicken the gravy a little more, see the step above.
• Want more flavor? Throw some additional whole fresh herbs into the gravy while the gravy simmers; sage and/or thyme. Then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.
• Ended up with lumps in your gravy? If this happens, whisk the daylights out of your gravy. If that doesn’t work, strain the mushrooms out, run the remaining liquid through a fine mesh sieve. And if that doesn’t work, you can pulse your gravy in a blender. Then add the mushrooms back.
• You can super simply make this Mushroom Gravy vegetarian (but not vegan). Sub the beef base for a vegetable base or mushroom base, then sub the beef broth for vegetable broth.

Serving Mushroom Gravy

Of course Mushroom Gravy is going to be amazing ladled over mashed potatoes. Here are some of our favorites:

• Yukon Gold Mashed Potatoes
• Instant Pot Mashed Potatoes
• Roasted Garlic Mashed Potatoes

It is also amazing served over pork chops, breaded and pan fried chicken, or chicken fried steak!

How to Store Brown Mushroom Gravy

Mushroom Gravy can definitely be made ahead and reheated when you are ready to use it. It will keep in the fridge, in an air tight container, for about 5 days.

To reheat simply place in a skillet or pot over low heat. Give it a few whisks as it heats up. You may need to add a little water, chicken broth or beef broth to reconstitute the gravy.

More Gravy Recipes

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Savory Brown Mushroom Gravy

Really delicious and rich recipe for Mushroom Gravy. Perfect over mashed potatoes, pork chops, skillet chicken or country fried steak.

No drippings required, just ingredients from your pantry and fridge.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 3 cups

Author: Susie Weinrich

Equipment

• ▢
  Large skillet
• ▢
  flat whisk optional

Ingredients

• ▢ 5 Tbsp. butter
• ▢ 3 garlic cloves - minced
• ▢ 8 oz baby bella mushrooms - sliced
• ▢ 2 teaspoon Beef Base - Better Than Bouillon brand
• ▢ 1 large rosemary sprig - or thyme (optional)
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon black pepper
• ▢ 1 bay leaf
• ▢ 4 tablespoon Flour
• ▢ 2 cups beef broth
• ▢ 1 cup water

Instructions

 

• Note… you will notice there is no salt included in the recipe. With the beef broth and beef base the gravy is plenty seasoned. Wait and taste at the end to see if you want to add any kosher salt.
• Melt the butter in a large skillet over medium-low heat.
  5 Tbsp. butter
• Add the cut mushrooms and garlic. Sauté and soften for about 10 minutes.
  3 garlic cloves, 8 oz baby bella mushrooms
  
• Stir in the beef base, herbs, bay leaf, onion powder, and pepper.
  2 teaspoon Beef Base, 1 large rosemary sprig, ½ teaspoon onion powder, ½ teaspoon black pepper, 1 bay leaf
• Add in all purpose flour and stir around the pan for about 1 minute, creating a roux.
  4 tablespoon Flour
  
• Slowly pour a little beef broth in the pan, scrape up all the bits that are browned to the bottom of the pan.

  Then increase the heat to medium, pour in the remaining beef broth and water while whisking. Bring the gravy to a simmer for about 5 minutes.

  The gravy will thicken perfectly as it simmers.
  1 cup water, 2 cups beef broth
  
• Remove the bay leaf and any whole herbs.
• Let the mushroom gravy cool slightly and then serve.

Recipe Tips and Notes:

 Gravy troubleshooting: 

• • Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.

• • Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments

• • Too Salty? Whisk in a little water. You may need to re-thicken the gravy a little more, see the step above.

• • Want more flavor? Throw some additional whole fresh herbs into the gravy while the gravy simmers; sage and/or thyme. Then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.

• • Ended up with lumps in your gravy? If this happens, whisk the daylights out of your gravy. If that doesn’t work, strain the mushrooms out, run the remaining liquid through a fine mesh sieve. And if that doesn’t work, you can pulse your gravy in a blender. Then add the mushrooms back.

 

Vegetarian Mushroom Gravy: To make this vegetarian (not vegan), sub the beef base for mushroom base or vegetable base, then sub the beef broth for vegetable broth.

More Gravy Recipes:

• Gravy without drippings
• Brown gravy
• Instant Pot gravy recipe

Did you make this recipe?Connect with me and let me know by commenting below!

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If you’ve ever wanted to master Homemade Brown Gravy without pan drippings, I’ve got you!! This recipe walks you through gravy techniques like a pro, you will be building brown gravy from caramelized onions and garlic, salted butter, flour, and beef broth. Best part – no roast required.

We love that this recipe doesn’t require any drippings, because sometimes you just need killer gravy… not the whole roast. With this one you just need some simple ingredients from your pantry and spice cabinet.

If you are looking for more of a poultry gravy, pop over to this recipe for No Dripping Gravy or Turkey Gravy No Drippings.

No Drippings Required

You do not have to make a chuck roast to have delicious brown gravy. The “drippings” that you use are basically a stock or really strong broth. You can definitely find a quality stock in the grocery store.

Ingredients

Butter – a little butter will caramelizing the onions and garlic perfectly, which adds the first layer of amazing flavor.

Onion and Garlic – caramelizing the onions and garlic creates a delicious base for this brown gravy. You can leave the onions and garlic in the gravy or your strain them out for a smooth gravy.

Beef Broth – since this is the main ingredient in your gravy, make sure you get a really quality and flavorful broth or stock.

Worcestershire Sauce – adds a deeper layer of flavor for your brown gravy.

Beef Base – you can find beef base in the grocery store in the soup aisle. It will come in a jar in a paste form. We like the Better Than Bouillon brand.

Seasonings – kosher salt, black pepper, onion powder and garlic powder add flavor to the gravy.

How to Make Brown Gravy

Step 1

Caramelize the onions in butter. Add the garlic.

Step 2

 Pour in the beef broth, water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Simmer for 5 mins.

Strain the solids from the liquid. Then return the liquid to the pan.

Step

Mix the remaining ¼ cup beef broth and corn starch, whisk into the simmering gravy.

Step 4

Simmer for a few minutes until thickened. Taste for seasoning and then serve hot.

Brown Gravy Recipe Variations

We think this Brown Gravy is perfect as is, BUT if you want to jazz up the flavors to match your dinner menu, here are some different options:

• Add some rosemary, thyme and/or sage with the garlic and onions.
• While you strain the gravy solids add some butter and sliced mushrooms to the pan, soften them, then add the gravy liquid back to thicken.
• Leave the onions and garlic in the liquid so it is more of an onion style brown gravy (or add extra onions!). Just make sure you remove the bay leaf before serving.
• Punch up the flavor by using 1 ¼ cups beef broth and 1 cup red wine!

How to Make Brown Gravy with Drippings

To make brown gravy with drippings you will want to have cooked a roast or some type of beef dish that renders drippings. Separate the drippings from the fat, reserving the drippings. Add 3 tablespoon salted butter (and a little of the strained fat if you like) to a pan over medium heat. Add in about heaping ¼ cup all purpose flour and whisk together. Now combine the drippings with enough liquid to equal about 2 cups. Whisk the drippings/broth in a pan. Simmer until it is thickened. Taste for seasoning.

Serving Brown Gravy

You can serve your brown gravy with any beef that needs a little gravy. It is also great served over mashed potatoes (linked below). Salisbury Steak and Country Fried Chicken or Chicken Fried Steak can do with a delicious brown gravy too.

How to Store Homemade Brown Gravy

Store any leftover gravy in an airtight container in the fridge for up to 4 days. To reheat place in a skillet or pot over low heat. You may need to whisk it vigorously to bring it back together.

You can also freeze your gravy. Let it cool completely and pour into a freezer safe container. Keep frozen for up to 6 months. To reheat thaw in the fridge over night and then heat on the stove top over low heat. You may need to whisk vigorously to bring it back together.

Gravy Troubleshooting Tips

Of course this Brown Gravy recipe should turn out perfectly! But if something crazy happens along the way or you want to adjust the flavor of your gravy, here are some helpful troubleshooting tips:

• Forgot to strain the solids? No problem, move forward with thickening the gravy. Then strain the brown gravy through a fine mesh sieve over a large bowl. Use a wooden spoon to smash the onions and garlic so they release all the gravy.
• Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.
• Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments

• Too Salty? Whisk in a little water. You may need to thicken the gravy a little more, see the step above.
• Want more flavor? Throw some whole fresh herbs into the gravy while the gravy simmers; rosemary, sage, and/or thyme. then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.
• Ended up with lumps in your gravy? Since we don’t use flour for this recipe it is unlikely that you will have lumps in your gravy. BUT if it happens, whisk the daylights out of your gravy. If that doesn’t work you can run it through a fine mesh sieve. And if that doesn’t work, you can pulse your gravy in a blender.

More Gravy Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Brown Gravy (with Beef Broth)

This is a super flavorful Brown Gravy recipe that starts by caramelizing onions and garlic and is seasoned with beef base and spices. Perfect for gravy or any beef recipe!

5 from 3 votes

Print Pin Rate Save Saved!

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 3 cups

Author: Susie Weinrich

Equipment

• ▢
  Large skillet
• ▢
  whisk (a flat whisk is our fave!)

Ingredients

• ▢ 3 Tbsp. butter
• ▢ ½ large yellow onion - – cut into ¼ inch slices
• ▢ 2 garlic cloves - cracked
• ▢ 2 ¼ cups beef broth - divided
• ▢ 1 cup water
• ▢ 3 teaspoon Worcestershire sauce
• ▢ 1 teaspoon Beef Base - Better Than Bouillon brand
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ 1 bay leaf
• ▢ 3 Tbsp. corn starch

Instructions

 

• Set a large skillet over medium low heat, melt the butter.
  3 Tbsp. butter
• Add the onions and garlic and caramelize in the butter, stirring occasionally, for about 15 minutes until the onions become golden around the edges.
  ½ large yellow onion, 2 garlic cloves
  
• Stir in the 2 cups beef broth, scraping up any browned bits on the bottom of the pan. This is called deglazing and adds flavor to your gravy!

  Also add in the water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Whisk together.
  1 cup water, 3 teaspoon Worcestershire sauce, 1 teaspoon Beef Base, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, 1 bay leaf
• Simmer together for 5 minutes over medium low heat.
  
• Either with a slotted spoon or a mesh sieve over a bowl, strain out the solids before moving on (onions, garlic, bay leaf, then discard).

  You can also opt to leave the onions and garlic in your gravy, just make sure to take out the bay leaf.
• In a small bowl mix together the corn starch and remaining ¼ cup of beef broth.
  3 Tbsp. corn starch
• Bring the gravy liquid back to a simmer, whisk cornstarch slurry into simmering gravy liquid. It should thicken pretty quickly.
• Thicken and simmer for 2-3 minutes.
  
• Taste for seasoning and serve over mashed potatoes or anything made better with brown gravy!

Recipe Tips and Notes:

 

MASHED POTATOES FOR SERVING:

• Yukon Gold Mashed Potatoes
• Instant Pot Mashed Potatoes

Did you make this recipe?Connect with me and let me know by commenting below!

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