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