This quick and easy recipe for Mushroom Gravy features fresh herbs, tender mushrooms, minced garlic and more. With an explosion of flavor in every bite, you’ll want to pour this savory gravy on top of everything!
If you’re looking for a traditional Thanksgiving gravy recipe, try this easy turkey gravy without drippings. It’s perfect alongside my Garlic Herb Roasted Thanksgiving Turkey!
The Ultimate Mushroom Gravy Recipe
If you’ve been serving the same old turkey gravy year after year, it’s time to give your Thanksgiving dinner a little upgrade. This rich and savory mushroom gravy is guaranteed to take your holiday feast to the next level! It’s super easy to make with just 5 minutes of prep time.
This healthy gravy recipe uses three delicious kinds of mushrooms – porcini, baby bella and shiitake. They’re sautéed in bone broth until they’re nice and tender, then simmered to perfection along with garlic, shallots, thyme, sage and more. The result is a flavor-packed sauce that you’ll be tempted to eat by the spoonful!
And guess what? The mushrooms add more than just flavor and texture to your gravy. They’re full of protein, fiber and antioxidants to nourish your body. Plus, they’re very low in calories!
What You’ll Need
Here’s a list of all the ingredients that go into this lovely gravy. Everything can be found at your go-to grocery store.
- Porcini Mushrooms: Dried.
- Chicken Bone Broth: If you’re vegetarian, you can use your favorite vegetable broth instead.
- Butter: Unsalted.
- Baby Bella & Shiitake Mushrooms: Sliced.
- Shallot: Minced.
- Garlic Cloves: Freshly minced.
- All-Purpose Flour: To thicken the sauce.
- Fresh Thyme & Sage: Chopped.
- Salt & Pepper: Added to taste.
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How to Make Mushroom Gravy
Once you have your ingredients assembled, it’s time to grab your saucepan and get cooking. Let’s go over this mushroom gravy recipe from start to finish.
Cook Porcini Mushrooms: Add the chicken bone broth and dried porcini mushrooms to a medium-sized saucepan. Bring the mixture to a boil, then reduce it to a low simmer for 10 minutes. Set the broth mixture aside.
Cook Half of Remaining Mushrooms: While the porcini mushrooms are simmering, add 1 tablespoon of butter along with half of the sliced mushrooms to a large sauté pan, leaving enough room so the mushrooms are not on top of each other. Cook the mushrooms until they are browned on both sides, about 2-3 minutes per side.
Finish Cooking Mushrooms: Once they’ve browned on both sides, remove the mushrooms from the pan and add another tablespoon of butter along with the remaining mushrooms. Repeat the cooking process, then remove all of the mushrooms from the pan.
Cook Garlic & Shallots: Immediately add the minced shallots and garlic to the sauté pan. Sauté for 1-2 minutes, until the shallots are translucent.
Add Flour: Add 2 tablespoons of butter and 2 tablespoons of flour to the pan with shallots and garlic. Cook for 2 minutes, stirring the entire time, so as not to burn the flour.
Add Remaining Ingredients: Slowly add the broth mixture to the flour mixture, whisking the entire time. Once all of the broth is added, return all of the sliced mushrooms to the pan along with the chopped thyme and sage. Add salt and pepper to taste.
Simmer: Stir everything together until combined and simmer the gravy for 2-3 minutes, until it thickens.
Serve: Enjoy!
Homemade Gravy Tips and Tricks
As long as you follow along with the recipe, your mushroom gravy will turn out great. Here are some helpful tips and tricks to take note of:
- Use Fresh Garlic & Herbs: Substituting the freshly minced garlic for garlic powder is not the best idea – it won’t provide the same savory flavor. While I recommend using fresh herbs as well, you can get away with using a teaspoon each of dried thyme and dried sage if necessary.
- Don’t Crowd the Pan: If your mushrooms are too crowded inside the sauté pan, they won’t cook nice and evenly. Be sure to leave enough space for all of them to brown on both sides.
- Whisk the Flour Mixture Constantly: When you add your butter and flour to the pan, you’ll have to keep whisking until all of the broth is incorporated. The flour will burn if it’s not constantly moving around.
- Make it Creamier: If you’re craving a little extra creaminess, feel free to stir in some heavy cream or coconut cream while the gravy is simmering. Add a little bit at a time until you’re satisfied with the consistency.
Serving Suggestions
This sumptuous sauce can be served with plenty of different dishes. Check out the irresistible ideas below!
- Pair with Turkey Meatballs: I love whipping up a batch of Turkey Meatballs, drenching them in this gravy and serving them as an appetizer. You simply grab a meatball with a toothpick and pop it into your mouth. So yummy!
- Serve with Grilled Veggies: This hearty gravy makes a wonderful topping for a plate of freshly Grilled Veggies. I’m drooling just thinking about all those flavors!
- Pair with Baked Chicken: Turkey isn’t the only meat that goes well with gravy. Try serving your mushroom-filled masterpiece with Baked Chicken instead!
- Serve with Mash: Mashed Potatoes are a serious must-have on Thanksgiving, but Parsnip Puree or my 3 Ingredient Mashed Cauliflower are quickly becoming favorites!. They’ll taste better than ever with this mushroom gravy poured on top!
How to Store and Reheat Brown Gravy
Once cooled, this gravy can be stored in an airtight container in the fridge for up to 4 days. Reheat it in a saucepan over low heat until it’s warmed through, stirring occasionally. You can also warm it up in the microwave if preferred.
Is Gravy Freezer Friendly?
Mushroom gravy freezes and thaws quite well. Simply pour your cooled gravy into a freezer bag or another kind of freezer-safe container, leaving extra room for the liquid to expand. Freeze it for up to 2 months. Thaw out frozen gravy in the fridge overnight before reheating it.
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The Perfect Mushroom Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8–10 1x
- Category: Side Dishes
- Method: Stove
- Cuisine: American
Description
This quick and easy recipe for Mushroom Gravy features fresh herbs, tender mushrooms, minced garlic and more. With an explosion of flavor in every bite, you’ll want to pour this savory gravy on top of everything!
Ingredients
- 1 oz. dried porcini mushrooms
- 3 cups chicken bone broth
- 4 tablespoons unsalted butter
- 8 oz. baby bella mushrooms, sliced
- 8 oz. shiitake mushrooms, sliced
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
Instructions
- To a medium saucepan, add chicken bone broth and dried porcini mushrooms. Bring to a boil and reduce to low simmer for 10 minutes.
- In the meantime, to a large sauté pan add 1 tablespoon of butter along with half the sliced mushroom, leaving enough room so the mushrooms are not on top of each other. Cook mushrooms until they are browned on both sides, about 2-3 minutes per side.
- Once browned, remove mushrooms from the pan and add 1 tablespoon of butter and the remaining mushrooms. Repeat the cooking process. Remove all mushrooms from the pan.
- Immediately add shallots and garlic to the pan. Sauté for 1-2 minutes until shallots are translucent.
- Next, add 2 tablespoons of butter and 2 tablespoons of flour to the pan with shallots and garlic. Cook for 2 minutes, stirring the entire time, so as not to burn the flour.
- Slowly add broth mixture to the flour mixture, whisking the entire time. Once all of the broth is added, return all of the mushrooms to the pan along with thyme, sage, and salt and pepper to taste.
- Stir everything together until combined and simmer for 2-3 minutes until thickened. Serve.
Notes
- To Store & Reheat: Once cooled, store gravy in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.
- To Freeze: Pour cooled gravy into a freezer bag, leaving extra room for the liquid to expand. Freeze for up to 2 months. Thaw in the fridge before reheating.
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