Quick, easy mushroom gravy made from scratch in one pot on the stovetop in about 30 minutes. This rich, savory gravy is creamy and full of umami, perfect for pork chops, steak, mashed potatoes, or roasted vegetables. It’s built from simple ingredients: mushrooms, onions, butter, flour, beef broth and a splash of wine or vinegar for depth.
I love gravy in all forms, and this mushroom version is especially versatile. The mushrooms bring body and a deep, earthy flavor that elevates any weeknight meal or holiday plate. Below are a few other gravy styles you might enjoy experimenting with at home:
- Easy sausage gravy
- Classic brown gravy
- Simple chicken gravy
- Traditional white gravy
How to make mushroom gravy from scratch
- Cook the drippings and onion – Heat beef drippings (or bacon grease/chicken drippings) in a large nonstick pot over medium-high heat. Add the finely chopped onion and sauté until softened, about 3 minutes.
- Add garlic, ginger, and thyme – Stir in minced garlic, a pinch of ginger powder, and dried thyme. Cook for about 1 minute until fragrant.
- Cook the mushrooms – Add sliced mushrooms and sauté for about 5 minutes, until they release their juices and start to brown.
- Incorporate the butter – Add unsalted butter and let it melt into the mushroom mixture.
- Make the roux – Sprinkle in all-purpose flour and stir constantly for 1–2 minutes to cook off the raw flour taste and develop a light nutty color.
- Add liquids and season – Gradually whisk in low-sodium beef broth and a splash of Marsala wine (or 1–2 teaspoons balsamic vinegar). Season with salt and freshly ground pepper and continue to cook until the gravy thickens to your desired consistency.
- Simmer – Reduce the heat to low, cover, and simmer for 5 minutes to let the flavors meld. Taste and adjust seasoning, then serve hot.
What to serve with this mushroom gravy
This gravy pairs beautifully with a wide range of dishes. Popular pairings include:
- Pork chops
- Hamburger steak or Salisbury steak
- Roasted, grilled, or pan-seared chicken
- Steak, steak bites, or meatloaf
- Sausages and roasted vegetables
- Turkey, especially for holiday meals
- Mashed potatoes, roasted potatoes, rice, pasta, or grits
- Biscuits, bread, or as a sauce for appetizers like poutine or loaded nachos
- Even scrambled or fried eggs for a savory breakfast twist
Flavor tips and variations
The base fat—beef drippings, bacon grease, or chicken drippings—contributes a lot of flavor. If you want a vegetarian or vegan version, use a rich vegetable stock and consider a vegan bouillon for extra depth. Toasting the flour slightly before adding liquid yields a darker color and a nuttier flavor.
To make the gravy creamier, stir in sour cream, heavy cream, half-and-half, or full-fat coconut milk at the end. Swap white onion for shallots for a milder, sweeter taste. Spice lovers can add red pepper flakes. Try different mushrooms—cremini, shiitake, portobello, or porcini—for varied textures and intensity.
How to adjust thickness
To thicken: continue to simmer gently to reduce excess liquid until you reach your preferred consistency. Avoid adding more flour or cornstarch while reducing, as that can alter texture and taste.
To thin: whisk in a little extra broth or water until you reach the desired pourability.
Storage and reheating
Refrigerator: Store cooled gravy in a sealed container in the fridge for up to 2–3 days.
Freezer: Because this gravy is not milk-based, it freezes well for up to 1 month in airtight freezer bags or containers. Thaw in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or water to loosen the gravy, as it thickens when chilled.
Recipe
One Pot Mushroom Gravy
Author: Abeer Rizvi
Quick, easy mushroom gravy made from simple ingredients in one pot on the stovetop. Ready in about 30 minutes.
Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins
Servings: 6 • Calories: 126 kcal (per serving)
Ingredients
- 3 tablespoons beef drippings (or bacon grease or chicken drippings)
- 3/4 cup finely chopped onion
- 1 clove garlic, finely minced
- 1/2 teaspoon ginger powder
- 1/4 teaspoon dried thyme
- 16 oz button mushrooms, cleaned and sliced (or any mushrooms you prefer)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 2 tablespoons Marsala wine (or 1–2 teaspoons balsamic vinegar)
- Salt and freshly ground pepper, to taste
Instructions
- In a large nonstick pot over medium-high heat, add the beef drippings and chopped onion.
- Sauté the onion for about 3 minutes until softened.
- Add the minced garlic, ginger powder, and dried thyme. Cook for 1 minute until fragrant.
- Add the sliced mushrooms and cook for about 5 minutes, until they release their juices and begin to brown.
- Add the butter and allow it to melt into the mixture.
- Sprinkle the flour over the mushrooms and stir constantly for 1–2 minutes to cook the flour and form a roux.
- Gradually whisk in the beef broth and Marsala wine (or balsamic). Season with salt and pepper. Continue to cook, stirring, until the gravy thickens to your desired consistency.
- Reduce heat to low, cover, and simmer for 5 minutes to allow flavors to meld. Taste and adjust seasoning, then serve hot.
Notes
- Wipe mushrooms with a damp cloth to remove dirt; avoid soaking them to preserve texture and flavor.
- Use unsalted butter and low-sodium broth to better control the final seasoning.
- Leftovers keep in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.
Nutrition (approximate per serving)
- Calories: 126 kcal
- Carbohydrates: 9 g
- Protein: 4 g
- Fat: 8 g
- Sodium: 370 mg
If you try this recipe, leave a comment or rating to share how it turned out and any personal twists you added. Enjoy!