This mushroom gravy is thick, rich and super savory! It’s easy to whip up with simple ingredients that you can add or adjust depending on what it’s paired with. Serve it over pan-fried chicken breast, steak, mashed potatoes, schnitzel, sausages and more.
Mushroom Gravy – Good to Know
- It’s made from scratch.
- There’s no need to collect roast meat drippings to make this meaning you can easily whip it up when the cravings strike.
- Tomato paste & tamari boost the umami flavor.
- Add a dash of tamari and a spoonful of tomato paste to add even more depth and richness to the already savory sautéd mushroom base.
- It’s easily made vegan – good to keep in mind if you need to cater to vegan diets during the holidays:
- Swap out the beef for vegetable stock to make a vegan mushroom gravy. Between the mushrooms, the tamari, and the tomato paste you’ve got plenty of umami-packed ingredients to make for gravy that’s rich & savory enough for even the meat-lovers to enjoy.
How to Make this Mushroom Gravy Recipe in Bite-Sized Steps
Sauté onions: Cook over a medium-high for a few minutes until the onions start to soften up.
Steam/sauté mushrooms: Add the mushrooms and a pinch of salt then cover & steam until the liquids evaporate. Remove the lid and sauté until the liquids evaporate and the mushrooms golden around the edges.
↳Why steam the mushrooms?
It speeds up the cooking!
Mushrooms are about 90% water and if you pile too many in a pan to cook (like we do here), it can take a while for all the moisture to fully cook out.
To speed things along, cover the pan to trap the heat & steam forcing the water to quickly release. After about 5-10 minutes you should have a pan full of shrunken mushrooms swimming in bubbly liquids.
Add garlic & flavorings: Stir in the garlic, tomato paste, tamari and thyme and cook 1-2 minutes to let the garlic cook and the tomato paste start to caramelize.
Stir in flour: Sprinkle the flour over the top and mix into the mushroom mixture until combined.
Deglaze & add stock: Stir in the wine and use a wooden spoon to gently scrape up any browned bits stuck to the bottom of the pan. Simmer then stir in the stock until combined.
Thicken: Continue to cook until the mixture thickens in a thick and velvety gravy. If it’s too thick, stir in bit more stock to loosen up the texture.
↳What if I want to thicken the Gravy up?
You don’t want to add flour directly to finished gravy because it will almost certainly clump up before you have time to whisk it in. Instead, you want to make a slurry of equal parts water (or stock) and flour (or starch).
How much you add will depend on how much you want to thicken your gravy. Just keep in mind that gravy thickens as it cools.
Serving Ideas & Suggestions
Overall, this mushroom gravy is a super delicious sauce that’s incredibly versatile and packs in a ton of great flavor. It makes just as much sense showing up on your table as a holiday side as it does any other time of year to spruce up easy weeknight dinners.
It’s great paired with simple weeknight dishes like pan-fried chicken, pork chops, sausages, schnitzel etc. Pour over mashed potatoes, polenta or roasted veggies and mop up what’s left with a soft dinner roll or Yorkshire pudding.
In case you’d like a few more recipe ideas to pair with:
Enjoy!
Let me know if you try this homemade mushroom gravy recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Mushroom Gravy Recipe
Made from scratch mushroom gravy - perfect served over mashed potatoes, pan-seared chicken breast, pork sausages and more!
Ingredients
- 3 tbsp olive oil (45ml)
- ½ small onion, diced
- 1 lb fresh mushrooms, sliced (cremini, button, baby bella, etc)
- 2 garlic cloves, minced
- 2 tsp tomato paste
- 1 tsp gluten free tamari or soy sauce
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- ¼ cup dry white wine (60ml)
- 3 tbsp gluten free all purpose flour (20g)
- 2 ½cups beef broth or vegetable broth (600 ml)
Instructions
- Warm olive oil in a large skillet or pot over a medium-high heat. Add the onion and sauté about 3-4 minutes until they start to soften.
- Add the mushrooms and a pinch of salt to the pan. Cover with a fitted lid and let steam about 5-10 minutes until the mushrooms have shrunk and are surrounded by liquid. Uncover and cook another 5 minutes or so until the liquid evaporates.
- Reduce to a medium-low heat then stir in the minced garlic, tomato paste, tamari and thyme. Cook and stir another 2 minutes.
- Sprinkle the flour over the mushroom mixture, stirring to make sure it evenly mixes in. Cook about 1 minute.
- Add the wine and use a wooden spoon to gently scrape up any burnt bits stuck to the bottom of the pan. Stir in the stock until no flour lumps remain. Continue to cook, stirring occasionally until the mixture thickens into a gravy.
- Taste and season with salt and pepper as you see fit. Adjust as needed and serve hot. If the gravy is too thick, add a little extra broth/stock to thin it out.
- Cool to room temperature then store leftover gravy in an airtight container in the fridge up to 4-5 days. Freeze up to 3 months and fully defrost in the fridge. Reheat on the stove top and bring it to a light boil for a few minutes, whisking every so often. Add a splash of water or broth if needed.
Notes
- Salt to taste: How much salt you need to add will depend on how salty your stock/broth is. If your gravy is too salty, add a bit of water to tone it down. You can also try adding a splash of cream or unsalted butter - fat helps tone down the perceived taste of salt. If it's tasting a bit bland, don't be afraid to add more salt. Just add a pinch or two at a time and taste in between.
- Notes on the wine: Sauvignon Blanc or Pinot Grigio are my usual go-to cooking wines. They're great when you want a bright, clean flavor. You can also try using a dry red wine like Merlot, Pino Noir or Cabernet Sauvignon if you want a really robust flavor (great for red meats & stews). You also do not need a fancy, expensive wine!
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