Mushroom Gravy

I grew up topping my Thanksgiving plate with premade, store-bought gravy—a convenient solution for a family that didn’t want to spend any more time in the kitchen after roasting the turkey, mashing the potatoes and mixing the stuffing. But then I learned how to make gravy from scratch in a college cooking course. It turns out homemade gravy isn’t as intimidating as it seems. In fact, it’s one of the easiest parts of the holiday meal to master!

If you’d rather skip fussing with pan drippings or gizzards, this mushroom gravy is the perfect addition to your Thanksgiving table. It’s rich, savory and packed with earthy umami from a mix of fresh cremini and dried porcini mushrooms. It’s delicious served over traditional roast turkey, and it’s a vegetarian-friendly option for pouring over mashed potatoes, stuffing and veggies.

Mushroom Gravy Ingredients

• Mushrooms: Fresh cremini mushrooms give this gravy earth notes, while dried porcini add deep umami flavor. To reconstitute dried mushrooms, soak them in hot water as directed on the package, then drain them well.
• Onion and garlic: A yellow onion and freshly minced garlic bring savory, aromatic depth. Chop the onion finely so it flavors the gravy without noticeable chunks.
• Butter: Melted butter forms the base of the roux, giving the gravy its rich flavor and silky texture. For a dairy-free version, swap in a vegan butter or thicken the gravy with a cornstarch slurry instead of a roux.
• All-purpose flour: This pantry staple thickens the gravy. Cook it long enough in the butter so the raw taste disappears and it develops a warm, nutty aroma.
• Vegetable broth: If you have the time, I highly recommend using homemade vegetable broth—it’s an easy way to use up veggie scraps and gives you complete control over the flavor and the salt level of your gravy. If you use store-bought broth, choose low-sodium broth and salt the gravy to taste.
• Fresh thyme: Thyme adds a woodsy, aromatic note that pairs exceptionally well with the mushrooms. If you don’t have thyme, swap in parsley, rosemary or sage.

Directions

Step 1: Saute the mushrooms and aromatics

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until they’re tender and golden brown. Stir in the minced garlic and cook for one minute longer until it’s fragrant. Remove the skillet from the heat and keep it warm.

Step 2: Make the roux

While the mushrooms and onions are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook, whisking continuously until the mixture is light brown and no longer smells like raw flour, about three to five minutes.

Editor’s Tip: A roux can burn quickly, so don’t crank the heat. Stay by the stove and keep the whisk moving.

Step 3: Finish the gravy

Gradually whisk the vegetable broth into the roux. Bring the mixture to a gentle simmer and cook it for three to four minutes until the gravy thickens. Stir in the mushroom mixture, thyme, salt and pepper. Taste the gravy and adjust the seasoning as needed.

Editor’s Tip: If your gravy turns out thicker than you’d like, whisk in extra broth, one splash at a time, until it reaches a pourable consistency.

Mushroom Gravy Variations

• For vegan gravy: Use a plant-based butter or a few tablespoons of a neutral oil in place of the butter to make a plant-powered gravy that’s just as silky and flavorful.
• Change the broth: If you’re not vegetarian, use chicken or turkey broth for extra depth.
• Go gluten-free: Swap gluten-free flour blend for the all-purpose flour, or thicken gravy with a cornstarch slurry instead of a roux to make a gluten-free gravy.
• Experiment with herbs: Thyme is classic, but rosemary, sage, parsley or a combination will give your gravy a slightly different, festive aroma.
• Mix up the mushrooms: Feel free to swap or add other varieties of mushrooms, like button, shiitake, portobello or oyster mushrooms, for extra texture and deeper umami. If dried mushrooms aren’t available, a mix of fresh mushrooms will still create a rich, flavorful gravy.
• Add a flavor booster: Deglaze the mushrooms with sherry or white wine, or stir a dash of soy sauce or a spoonful of miso paste into the gravy while it simmers for more savory depth.

How to Store Mushroom Gravy

Let the gravy cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. It’ll keep for up to four days. To reheat gravy, warm it gently in a saucepan over medium-low heat, stirring occasionally. If needed, add a splash of broth to thin it out.

Can you freeze mushroom gravy?

Mushroom gravy freezes well for up to three months. Store it in a freezer-safe container or freezer bag, leaving room for expansion. Thaw it overnight in the fridge before reheating it on the stovetop.

Can you make mushroom gravy ahead of time?

Absolutely! This mushroom gravy reheats beautifully, so you can make it a day or two in advance and have more time to focus on the rest of your holiday feast. Store it in the fridge and reheat it gently on the stovetop.

Mushroom Gravy Tips

Can I use other types of mushrooms?

Yes! Feel free to swap or combine other mushroom varieties, such as button, shiitake, portobello or oyster mushrooms. Using several types of fresh mushrooms will still deliver umami notes if you can’t find dried porcini mushrooms.

What herbs are good in mushroom gravy?

This recipe calls for fresh thyme, but rosemary, sage, or parsley will also deliver plenty of aromatic flavor. Feel free to use a combination of your favorite herbs. Fresh herbs are ideal, but dried ones work in a pinch—just use a smaller amount since their flavor is more concentrated (a third of the called-for quantity should do).

Can you make gluten-free mushroom gravy?

Yes! To make this recipe a gluten-free gravy, swap the all-purpose flour for a gluten-free flour blend or use a cornstarch slurry in place of the roux to thicken it.

How do I prevent lumps in my gravy?

To keep your gravy lump-free, gradually whisk the broth into the roux instead of adding it all at once (it’s a common gravy-making mistake). Be sure to whisk constantly as you pour. Strain the gravy through a fine-mesh sieve after simmering for an extra-silky finish.