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.
Step By Step
- Sauté Mushrooms & Garlic in Butter.
- Add In Beef Base and Seasonings.
- Sprinkle In Flour and Cook 1 Minute.
- Pour in Beef Broth and Water, Whisking.
Serving Mushroom Gravy
Of course Mushroom Gravy is going to be amazing ladled over mashed potatoes. Here are some of our favorites:
It is also amazing served over pork chops, breaded and pan fried chicken, or chicken fried steak!
Reheating 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.
Vegetarian Mushroom Gravy
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.
Gravy Troubleshooting 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.
More Gravy Recipes
💛💛💛💛💛
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
Savory and Rich Mushroom Gravy Recipe
Equipment
- 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 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.
David says
Susie Weinrich: I have been looking for a mushroom gravy that rivals HARDEE’S mushroom and Swiss. I don’t know if you have ever heard of HARDEE’S, but their mushroom and Swiss is really one-of-a-kind. Do you have a recipe that could possibly equal HARDEE’S?
Susie Weinrich says
Oh, I know Hardee’s!! I’m from the Midwest. I grew up eating the hot ham and cheese (in fact, I JUST talked about it this weekend), it’s the only “hot lunch meat” sandwich that I will eat. But, I haven’t had the mushroom and swiss so I don’t know if this recipe is going to be similar??