If you have ever craved a rich, velvety sauce that’s bursting with deep, earthy flavors, then the Creamy Mushroom Gravy from Scratch Recipe is about to become your new kitchen hero. This gravy is the perfect combination of sautéed mushrooms, fragrant garlic, and a luscious creamy texture that elevates any meal it accompanies. Best of all, you don’t need drippings or complicated steps to create this glorious sauce—it’s simple, satisfying, and wonderfully versatile. Whether you’re pouring it over mashed potatoes, roasted meats, or even savory biscuits, this homemade mushroom gravy delivers comfort and gourmet charm in every spoonful.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward yet essential. Each one plays a crucial role in creating the sauce’s creamy texture, rich flavor, and appealing color. From the buttery richness to the fresh punch of garlic and mushrooms, these elements come together beautifully without any fuss.
- Olive oil: Adds a subtle fruitiness and helps sauté the mushrooms without burning.
- Unsalted butter: Used twice to build richness and create a silky mouthfeel.
- Garlic, finely minced: Delivers fragrant warmth that complements the mushrooms perfectly.
- Mushrooms, sliced about 3mm thick: Fresh button or cremini mushrooms provide that earthy, meaty texture.
- Salt and black pepper: The basic seasoning that enhances every other flavor.
- Flour: Acts as the thickening agent for the gravy, creating a smooth, creamy consistency.
- Beef stock or broth: Adds depth and a savory backbone to the sauce, binding all the flavors.
How to Make Creamy Mushroom Gravy from Scratch Recipe
Step 1: Sauté Your Mushrooms and Garlic
Begin by heating your olive oil and 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the finely minced garlic and sauté just until fragrant, about 30 seconds—watch closely so it doesn’t burn. Then toss in your sliced mushrooms, stirring them frequently so they cook evenly and release their rich, earthy juices. Season lightly with salt and black pepper at this point. This stage ensures your mushrooms are tender with just the right amount of caramelization, providing the foundation for the full flavor of the gravy.
Step 2: Make the Roux
Push the mushrooms to one side of the pan, then add the remaining 2 tablespoons of butter. Let it melt completely before sprinkling the flour over the mixture. Stir the flour and butter together to form a roux, cooking it for about 2-3 minutes until it turns golden and smells nutty. This step is what thickens your gravy and gives it that irresistible creamy body. Don’t rush it—properly cooking the flour prevents any raw taste.
Step 3: Add Broth and Simmer
Slowly pour in the beef stock while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer, allowing the gravy to thicken and the flavors to meld beautifully. Keep stirring until it reaches a smooth and creamy consistency—this usually takes about 5 to 7 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Final Touch and Serve
Your creamy mushroom gravy is now blissfully rich and silky smooth, ready to transform your meal. Remove from heat and transfer the gravy to a serving dish or pour directly over your favorite dishes. This recipe yields enough for 5 to 6 generous servings, making it perfect for gatherings or to have leftovers that you’ll look forward to eating the next day.
How to Serve Creamy Mushroom Gravy from Scratch Recipe
Garnishes
To add a pop of color and freshness, sprinkle freshly chopped parsley or chives on top of the gravy before serving. A tiny drizzle of truffle oil can also elevate the earthy mushroom flavors even more for a luxurious touch. These garnishes are simple but make a noticeable difference both visually and flavor-wise.
Side Dishes
This gravy pairs beautifully with classic mashed potatoes, roasted root vegetables, or even creamy polenta. It’s an ideal companion for roasted or grilled meats like steak, pork chops, or chicken. For vegetarians, try serving it over sautéed greens or a grain bowl to add richness and depth.
Creative Ways to Present
For a special occasion, consider glazing roasted mushrooms and then drizzling the creamy mushroom gravy over them as an appetizer. Another idea is to pour it over savory biscuits or use it as a sauce for mushroom and cheese stuffed crepes. No matter how you present it, this gravy always brings an extra layer of indulgence to your plate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover creamy mushroom gravy in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain quality and freshness. It’s a lifesaver when you want to quickly jazz up your meals later in the week.
Freezing
This gravy freezes well, so don’t hesitate to portion it out for longer storage. Use freezer-safe containers or bags and label with the date. When frozen, it will maintain its flavor and texture for up to 2 months, making it perfect for batch cooking and stress-free meals down the road.
Reheating
To reheat, thaw the gravy overnight in the refrigerator if frozen. Warm it gently on the stove over low heat, stirring frequently to prevent separation. You might need to whisk in a splash of broth or water to loosen the gravy if it thickened too much in storage.
FAQs
Can I use vegetable broth instead of beef stock?
Absolutely! Vegetable broth is a great alternative if you want a lighter or vegetarian-friendly version. Just be sure to choose a rich and flavorful broth to maintain the depth in your gravy.
What mushrooms work best for this gravy?
Button or cremini mushrooms are ideal due to their mild, earthy flavor and firm texture. However, you can experiment with shiitake, portobello, or a wild mushroom mix for a more intense, complex taste.
Can I make this gravy dairy-free?
Yes, you can substitute the butter with a plant-based margarine or coconut oil and use a dairy-free flour blend if needed. Just keep in mind the texture might vary slightly but it will still be delicious.
Why is the gravy sometimes lumpy, and how do I fix it?
Lumpiness usually happens if the flour is added too quickly or not stirred properly. To avoid this, stir constantly when adding stock, and whisk the roux well before adding liquid. If lumps do form, strain the gravy through a fine sieve for a smooth finish.
How thick should the gravy be?
The ideal creamy mushroom gravy should be thick enough to coat the back of a spoon but still pour easily. If it’s too thick, thin it with extra broth or water. If it’s too runny, simmer it a little longer to reduce and thicken.
Final Thoughts
There is something undeniably comforting about a rich, homemade mushroom gravy, and the Creamy Mushroom Gravy from Scratch Recipe truly delivers that magic every time. It’s a dish I love to share because it’s simple, comes together quickly, and makes every bite feel special. Give this recipe a try—you’ll soon discover why it’s a kitchen favorite for cozy dinners and festive celebrations alike.
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Creamy Mushroom Gravy from Scratch Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 5-6 people
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This easy mushroom gravy recipe is made from scratch without using drippings, making it a versatile and flavorful sauce perfect for enhancing meats, mashed potatoes, or vegetables. It features sautéed mushrooms and garlic in a buttery roux, finished with rich beef stock for a savory, comforting gravy.
Ingredients
Fat and Aromatics
- 1 tbsp olive oil
- 45g / 3 tbsp unsalted butter
- 1 1/2 tsp finely minced garlic (about 1 large or 2 medium cloves)
- 30g / 2 tbsp unsalted butter
Mushrooms
- 400g / 14oz mushrooms, sliced 3mm / â…›” thick (white button or Swiss/Cremini)
Seasonings and Thickener
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 tbsp plain/all-purpose flour
- 1/4 tsp black pepper (for the gravy)
- Salt to taste
Liquids
- 2 cups beef stock/broth
Instructions
- Heat the fats and sauté garlic: In a large pan, heat 1 tablespoon of olive oil and 3 tablespoons of unsalted butter over medium heat. Once melted and hot, add the finely minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook mushrooms and season: Add the sliced mushrooms to the pan along with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and become tender, about 7-8 minutes.
- Add butter and flour for roux: Stir in 2 tablespoons of unsalted butter and let it melt. Sprinkle 4 tablespoons of all-purpose flour over the mushroom mixture, stirring constantly to combine. Cook the flour for about 2 minutes to remove the raw taste, forming a roux that will thicken the gravy.
- Pour in beef stock and simmer: Gradually whisk in 2 cups of beef stock to the roux, making sure to break up any lumps. Bring the mixture to a simmer and cook for 5-7 minutes, stirring often, until the gravy thickens to your desired consistency.
- Final seasoning: Taste the gravy and add 1/4 teaspoon black pepper and salt as needed to balance the flavors. Remove from heat and serve immediately or keep warm until ready to use.
Notes
- Use white button or cremini mushrooms for best flavor and texture.
- To make a vegetarian version, substitute beef stock with vegetable broth.
- Make sure to cook the flour long enough to avoid a raw flour taste in the gravy.
- If the gravy becomes too thick, thin it with a little extra stock or water.
- This gravy can be stored refrigerated for up to 3 days and reheated gently.
