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How to Make Mushroom Gravy

See how to make quick and easy mushroom gravy. See more

READY IN 1 hr

Chef John's Mushroom Gravy

Read Reviews (42)

"Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf." — Chef John

Ingredients Edit and Save

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Battle of the Butter: Salted vs. Unsalted

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Measuring All-Purpose Flour

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Original recipe makes 6 servings Change Servings

1/4 cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 cup all-purpose flour, or as needed

1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)

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Directions

Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.

—Baking Nana

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Most Helpful Critical Review

Jan 02, 2013

This was my first Chef John recipe and I must say that it was average at best. Extremely salty, bland, and required a lot of tweaking.

—DIZ♥

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53 Ratings

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Jun 24, 2012

Not a bad start, but much better if you add some drippings from the meat you serve this with - in my case it was Chef John's Classic Meatloaf. I also added a glug of red wine (Cabernet Sauvignon) and some minced shallots. I did use the optional fresh thyme and it was a nice addition. I'd recommend NO salt - there is quite enough in the beef stock.

—naples34102

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Dec 26, 2011

Excellent! I think this gravy could be made even better with the addition of some wine...

—mamateach

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Aug 25, 2012

I made this tonight with a meatloaf and mashed potatoes, simply delicious. This will be my go-to mushroom gravy from now on.

—Barbara

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Mar 04, 2012

This was the first time that I made gravy (without my mom looking over my shoulder guiding me). Thank you Chef John for your expertise. I followed this recipe closely and my gravy is delicious! Although my parents passed away and did not leave behind any recipes, I feel encouraged to get in the kitchen and make some great food. I don't want to eat fast food anymore. Thanks allrecipes.com!!!!!!

—mizdmc

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Dec 13, 2011

Delicious and relatively easy. Yielded more than we needed for meal and leftovers, so we froze the remainder for another time. Yum! Perfect with meatloaf.

—Laura G

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Jun 14, 2012

Vegetarians listen up! I made this with vegetable broth. No matter, it was super. My vegetarian wife and I (the meat eater) loved it on mashed potatoes!

—Dranoel

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Nutrition

Calories
133 kcal
7%

Carbohydrates
8.9 g
3%

Cholesterol
20 mg
7%

Fat
8.7 g
13%

Fiber
1.3 g
5%

Protein
5.7 g
11%

Sodium
128 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Mushroom Gravy

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 133
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 5.1g 26 %
Cholesterol 20mg 7 %
Sodium 128mg 5 %
Potassium 353mg 10 %
Total Carbohydrates 8.9g 3 %
Dietary Fiber 1.3g 5 %
Protein 5.7g 11 %
** Sugars 3.2g
Vitamin A 13 %
Vitamin C 19 %
Calcium 2 %
Iron 11 %
** Thiamin 11 %
Niacin 40 %
Vitamin B6 6 %
Magnesium 4 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.