This homemade mushroom gravy is rich, savory, and packed with golden-browned baby bella mushrooms. Made with chicken and beef broth, it's ready in 40 minutes, requires no pan drippings, and is perfect for Thanksgiving or weeknight dinners.
I love serving this gravy with my Crockpot turkey breast and Boursin mashed potatoes for Thanksgiving. For more cozy mushroom dishes, try my simple hamburger steak recipe or creamy mushroom orzo.
Recipe Summary: How to Make Mushroom Gravy from Scratch
- ✅ Recipe Name: How to Make Mushroom Gravy from Scratch
- 🕒 Ready In: 40 minutes
- 👪 Serves: 8 (about ½ cup per serving)
- 🍽 Calories: 147 per serving
- 🥣 Main Ingredients: Baby bella mushrooms, butter, chicken broth, beef broth, poultry seasoning
- 📖 Dietary Info: Make-ahead friendly, no pan drippings required, contains dairy and gluten
- ⭐ Why You'll Love It: Rich, buttery, and loaded with golden-browned mushrooms, this homemade gravy is packed with savory flavor! Perfect for Thanksgiving turkey, mashed potatoes, or dressing up your favorite weeknight dinners.
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This homemade mushroom gravy is rich, buttery, and packed with golden-browned baby bella mushrooms. Made with chicken and beef broth, it's full of savory flavor, with no pan drippings required!
Perfect for Thanksgiving alongside my slow cooker turkey breast and Boursin mashed potatoes. For more mushroom-packed comfort food, try my simple hamburger steak recipe or mushroom orzo.
Why you'll love this recipe
- Rich, savory flavor: Butter-browned baby bella mushrooms, poultry seasoning, and two kinds of broth add plenty of depth.
- No pan drippings needed: Full-flavored gravy without roasting a turkey or chicken first.
- Make-ahead friendly: Prepare up to 2 days ahead and reheat before serving.
- Versatile: Delicious with turkey, mashed potatoes, pork chops, meatloaf, or roasted chicken.
Jump to:
- Recipe Summary: How to Make Mushroom Gravy from Scratch
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Mushroom Gravy
- Expert Tips
- How to make Mushroom Gravy FAQs
- What to serve with Mushroom Gravy
- Make Ahead, Storage, and Reheating
- More Recipes for Mushroom Lovers
- Homemade Mushroom Gravy Recipe
Key Ingredients
- Baby Bella Mushrooms: A full pound gives this gravy its rich, earthy flavor. The trick is to let the mushrooms release their moisture, allow that liquid to evaporate, and then continue cooking until they're deeply browned. This builds a much richer, more savory flavor.
- Chicken and Beef Broth: Using both creates a richer, more robust gravy with plenty of savory flavor.
- Poultry Seasoning: Adds a blend of herbs that gives the gravy its classic, comforting flavor.
- Kitchen Bouquet: Just a touch deepens the color and adds extra savory flavor. It's optional, but I recommend it!
See the recipe card for the full list of ingredients and quantities.
Variations
| Try different mushrooms | White button mushrooms work well, or use a mix of baby bellas and shiitakes for a deeper, earthier flavor. |
| Switch up the broth | You can use all chicken or all beef broth if that's what you have on hand. Beef broth will give the gravy a richer, more robust flavor. |
| Add fresh herbs | Fresh thyme, rosemary, or sage can add another layer of savory flavor. Start with a small amount so the herbs don't overpower the mushrooms. |
| Add pan drippings | Stir in a few tablespoons of turkey or chicken drippings at the end for extra flavor, especially when serving this gravy with a holiday roast. |
How to make Mushroom Gravy
- Step 1: Brown the Mushrooms. Melt the butter in a large sauté pan over medium-high heat. Add the sliced mushrooms, salt, and pepper. Cook for 10–15 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and they're nicely browned.
- Step 2: Season and Make the Roux. Reduce the heat to medium and stir in the garlic powder and poultry seasoning. Cook for 30 seconds, then sprinkle in the flour. Stir well and cook for 2–3 minutes, until the flour is incorporated and the mushrooms are coated in a thick paste.
- Step 3: Add the Broth and Simmer. Gradually whisk in the chicken and beef broth, adding a little at a time until smooth. Stir in the Kitchen Bouquet and simmer for 5–10 minutes, stirring frequently, until the gravy thickens.
- Step 4: Finish and Serve. Taste and adjust the salt and pepper as needed. If using turkey or chicken pan drippings, stir them in gradually and simmer for another 2–3 minutes. Serve warm over your favorite dishes!
Expert Tips
- Give the mushrooms time to brown: A full pound of baby bellas releases quite a bit of moisture. Let that liquid cook off before the mushrooms begin to brown, about 10–15 minutes total. Don't rush this step! It's what gives the gravy its deep, savory mushroom flavor.
- Keep an eye on the butter: Since you're browning the mushrooms in a full stick of butter, adjust the heat if it starts getting too dark. You want golden-brown mushrooms without burning the butter you'll use to make the roux.
- Don't skip cooking the flour: Once you've stirred the flour into the seasoned mushrooms, cook it for 2–3 minutes until lightly golden. This eliminates the raw flour taste and creates the base for a thick, velvety gravy.
- Start with just a splash of broth: The flour and mushroom mixture will be very thick at first. Whisk in a little broth to loosen it into a smooth paste before gradually adding the rest. This is the easiest way to avoid lumps.
- Go easy on the salt at the end: Between the chicken broth, beef broth, and optional turkey drippings, there's already plenty of savory flavor. Taste the finished gravy before adding more salt, especially if you're adding drippings.
How to make Mushroom Gravy FAQs
How do you make creamy mushroom gravy?
The secret to a thick, velvety mushroom gravy is a butter-and-flour roux. In this recipe, the flour cooks with the browned mushrooms and butter before gradually adding chicken and beef broth. This creates a rich, smooth gravy without needing heavy cream.
How long does it take to make mushroom gravy from scratch?
This homemade mushroom gravy takes about 30–40 minutes to prepare. Browning the mushrooms takes 10–15 minutes, but it's worth the extra time for the deep, savory flavor. Once the broth is added, the gravy only needs another 5–10 minutes of simmering to thicken.
Can you make mushroom gravy without pan drippings?
Absolutely! This mushroom gravy gets plenty of rich, savory flavor from browned baby bella mushrooms, a combination of chicken and beef broth, and poultry seasoning. No pan drippings are necessary, but you can stir in a few tablespoons of turkey or chicken drippings at the end for even more flavor.
What to serve with Mushroom Gravy
This rich, savory mushroom gravy isn't just for Thanksgiving! It's delicious with everything from holiday turkey to hearty weeknight dinners. Here are some of my favorite ways to serve it:
- Turkey or roasted chicken: Spoon it over my Crockpot turkey breast or whole smoked turkey for a classic holiday pairing. Add my homemade green bean casserole for a delicious Thanksgiving spread, or serve it with roasted chicken any night of the week.
- Mashed potatoes: My Boursin mashed potatoes are extra creamy and perfect for soaking up all that gravy.
- Meatloaf: Pour it over my Lipton onion soup meatloaf instead of the usual glaze for a savory twist on comfort food.
- Pork chops or steak: A generous spoonful of mushroom gravy is an easy way to dress up pan-seared pork chops or a juicy steak.
Make Ahead, Storage, and Reheating
- Make ahead: This mushroom gravy can be made up to 2 days in advance, making it perfect for Thanksgiving or holiday meal prep. Prepare as directed, let it cool, and refrigerate until ready to serve.
- Refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Warm the gravy in a saucepan over medium-low heat, stirring frequently until heated through. It will thicken considerably as it cools, so whisk in a splash of chicken broth as needed to bring it back to a smooth, pourable consistency.
- Adding pan drippings: If making the gravy ahead for Thanksgiving, you can stir in fresh turkey drippings while reheating for an extra boost of savory flavor.
More Recipes for Mushroom Lovers
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Homemade Mushroom Gravy Recipe
This mushroom gravy recipe is loaded with buttery, golden-browned baby bella mushrooms and plenty of rich, savory flavor. It's thick, velvety, and tastes like you spent all day making it, but comes together in about 35 minutes. No pan drippings required! Pour it over turkey, mashed potatoes, pork chops, or pretty much anything that could use a little gravy.
Servings: 8 servings
Calories: 147kcal
Equipment
- deep saute pan or cast iron skillet
Ingredients
- 8 tablespoon (1 stick) butter
- 16 oz baby bella mushrooms, sliced thinly
- 1 teaspoon Diamond Crystal kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1½ teaspoon poultry seasoning
- ½ cup all-purpose flour
- 3½ chicken stock
- 1 cup beef broth
- ½ teaspoon Kitchen Bouquet
- Pan drippings from roasted chicken or turkey, optional
Instructions
- Brown the mushrooms. Melt the butter in a large, deep sauté pan over medium-high heat. Add the sliced mushrooms and season with 1 teaspoon Diamond Crystal kosher salt and ¼ teaspoon freshly ground black pepper. Cook for 10–15 minutes, stirring occasionally, until the mushrooms release their moisture, most of the liquid evaporates, and the mushrooms are nicely browned. Adjust the heat as needed to prevent the butter from burning.
- Season the mushrooms. Reduce the heat to medium. Add the garlic powder and poultry seasoning, stirring to coat the mushrooms. Cook for about 30 seconds, until fragrant.
- Make the roux. Sprinkle the flour over the mushrooms and stir until completely incorporated. Continue cooking for 2–3 minutes, stirring frequently, until the flour is lightly golden and the mushrooms are coated in a thick paste with no visible dry flour.
- Add the broth. Gradually whisk in the chicken broth and beef broth, adding a little at a time and stirring until smooth before adding more. Continue until all the broth is incorporated and no lumps remain.
- Simmer the gravy. Stir in the Kitchen Bouquet and bring the gravy to a gentle simmer over medium heat. Reduce the heat to medium-low and cook for 5–10 minutes, stirring frequently, until the gravy reaches your desired consistency. The gravy will continue to thicken slightly as it cools.
- Add pan drippings, if using. If serving with roasted chicken or turkey, skim the excess fat from the pan drippings and strain if desired. Gradually stir the drippings into the finished gravy, a few tablespoons at a time, tasting as you go. Simmer for an additional 2–3 minutes to incorporate the flavors.
- Adjust the seasoning and consistency. Taste the finished gravy and season with additional salt and freshly ground black pepper as needed. If the gravy is too thick, stir in a splash of additional chicken broth until it reaches your preferred consistency.
- Serve or make ahead. Serve warm, or allow the gravy to cool and refrigerate in an airtight container for up to 2 days. Reheat gently over medium-low heat, stirring frequently and adding a splash of chicken broth if needed to loosen the gravy.
Notes
- Salt: I use 1 teaspoon Diamond Crystal kosher salt. If substituting, start with ½ teaspoon Morton kosher salt or ½ teaspoon table salt. Taste the finished gravy and add more as needed, since broth brands vary in saltiness.
- Kitchen Bouquet: This browning and seasoning sauce adds a deeper color and a little extra savory flavor. You can omit it, but I recommend using it.
- Pan drippings: For extra flavor, stir in a few tablespoons of strained turkey or chicken drippings at the end. Taste as you go and adjust the seasoning and consistency as needed.
- Make ahead: Prepare the gravy up to 2 days in advance and refrigerate in an airtight container. Reheat gently over medium-low heat, adding a splash of chicken broth to loosen it if needed.
- Storage: Keep leftovers refrigerated in an airtight container for 3–4 days total, including any make-ahead time.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 498mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg
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Sharon says
I recently gave this mushroom gravy recipe a complete makeover, and I'm so happy with how it turned out! Browning the mushrooms really makes a difference, and I love that you don't need turkey drippings to get a rich, flavorful gravy. It's one of those recipes that's just as good for a weeknight dinner as it is for Thanksgiving. If you give it a try, let me know what you served it with! I'd love to hear how it turned out.