When you want great gravy without drippings to deal with, Mushroom Gravy is the recipe! It’s deeply savory, full of umami flavor, and the perfect pairing for mashed potatoes.
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Mushroom gravy is THE make-ahead gravy for Thanksgiving.
I do love me some Turkey Gravy, but truth be told, this mushroom gravy has become my go-to for my Thanksgiving and Friendsgiving celebrations.
Why? Because unlike turkey gravy, it doesn’t require any drippings!
Here’s why it’s my favorite:
- Meaty Gravy, Minus the Meat. With their earthiness and umami, mushrooms are an excellent ingredient to add robust, “meaty” flavor, without meat of course. They are why Vegan Mushroom Stroganoff and Grilled Portobello Mushrooms taste so satisfying! This mushroom gravy is creamy and complex, like my Mushroom Sauce recipe, too.
- Easy Make-Ahead Recipe. No drippings means no waiting for the turkey to cook, so you can make this gravy in advance. By the time I’ve finished cooking the perfect turkey, I am happy the gravy is already done.
- Gravy for Everyone. If you’ll have guests at your party with a range of dietary needs, mushroom gravy is vegetarian and easy to adapt to be vegan and/or gluten free (and Vegan Gravy is an easy recipe too!).
5 Star Review
“We absolutely LOVED this recipe! It was easy to make and SO delicious! It is officially now a staple for our family’s Thanksgiving meal!”
— Rachael —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Mushrooms. Look for baby bella (cremini) mushrooms, or use a blend of cremini and shiitake. Do not use white button mushrooms, which don’t have as much flavor.
- Butter. Unsalted butter is the fat that makes the gravy taste rich without drippings. To make vegan mushroom gravy, use a vegan buttery spread, such as Earth Balance or olive oil.
- Vegetable Stock. Important to keep the gravy vegetarian if you have guests for whom this is a concern (otherwise, chicken or turkey stock or broth is fine).
- Brandy. Adds another layer of flavor to the gravy and cuts some of the richness.
- Garlic and Onion. To build the flavor in the gravy.
- Sage. A classic, unbeatable pairing with traditional Thanksgiving flavors and mushrooms. Don’t skip it!
- Bay Leaf. Helps cut through the richness of the gravy.
- Soy Sauce. Soy sauce adds depth of flavor and umami.
- All-Purpose Flour. Thickens the gravy to luscious perfection. To make it gluten free, use a 1:1 gluten free flour blend.
How to Make Mushroom Gravy
Sauté. Cook the onion and mushrooms in butter.
Add the Flour. Sprinkle it over the mushrooms and onions.
Add the Stock. Slowly whisk it in.
Finish. Add the brandy, herbs, soy sauce, and spices. Bring to a boil, then let simmer for 15 minutes. Stir frequently. ENJOY!
Meal Prep Tip
Prepare the mushroom gravy as directed up to 5 days in advance. Allow it to come to room temperature before transferring it to an airtight storage container. Refrigerate until just before serving. (See my Thanksgiving menu guide for more make-ahead tips for the holidays!)
What to Serve with Mushroom Gravy
- Turkey. Like this Smoked Turkey or Spatchcock Turkey.
- Any Meat. It’s not just for turkey though! Use mushroom gravy for steak and Air Fryer Pork Chops, or any meat you’re serving up for dinner.
- Biscuits. Make a vegetarian version of biscuits and gravy with Breakfast Biscuits or my Drop Biscuit Recipe.
- Veggies. This mushroom gravy is even good with Roasted Green Beans!
- Mashed Potatoes. Naturally! Try my Best Mashed Potatoes Recipe or these Crockpot Mashed Potatoes to free up stovetop space.
Mushroom Gravy
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Ingredients
- 6 tablespoons unsalted butter or non-dairy butter spread or olive oil
- 1 large yellow onion finely chopped
- 8 ounces baby bella mushrooms very finely chopped
- 8 ounces baby bella mushrooms thinly sliced (optional; omit if you have mushroom skeptics)
- 4 garlic cloves minced (about 4 teaspoons)
- 6 tablespoons all-purpose flour use 1:1 flour substitute to make gluten free
- 4 cups vegetable stock
- 2 tablespoons brandy optional
- 10 large fresh sage leaves
- 2 bay leaves
- 2 teaspoons low sodium soy sauce or tamari to make gluten free
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large, deep skillet, melt the butter (or buttery spread or oil) over medium heat. Add the onion, diced mushrooms, and sliced mushrooms. Saute, stirring often, until the onion is translucent and the mushrooms are deeply browned, about 15 to 20 minutes. Adjust the heat as needed so the diced mushrooms do not burn.
- Stir in the garlic and let cook 30 seconds. Sprinkle on the flour and cook, stirring constantly, for 1 full minute. Make sure no white bits of flour are remaining.
- Slowly whisk in stock, adding a little at a time, until all of it is added and the sauce is smooth.
- Add the brandy, sage, bay leaves, soy sauce, salt, and pepper. Bring the gravy to a boil, lower the heat, and simmer for 15 minutes, stirring very very frequently and scraping a wooden spoon or spatula along the bottom of the pan to prevent sticking. Carefully taste and adjust seasoning to taste (be careful, it is HOT).
- If time allows, set aside at room temperature and allow the herbs to infuse for 1 hour (or you can remove and discard the bay leaves and sage and use the gravy right away). Just before serving, give the gravy a stir and rewarm gently on the stove if needed. You also can let cool completely and refrigerate it in an airtight container for up to 5 days.
Notes
- TO STORE: Refrigerate gravy in an airtight storage container for up to 5 days.
- TO REHEAT: Gently rewarm gravy in a saucepan on the stovetop over low heat, stirring frequently.
- TO FREEZE: Freeze gravy in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
We absolutely LOVED this recipe! It was easy to make- and SO delicious! It is officially now a staple for our family’s thanksgiving meal! Thanks Erin!!
Hi Rachael! So glad you enjoyed this recipe! Thank you for this kind review!
I wasn’t sure but decided to try this as a make ahead for Thanksgiving. The gravy is always a challenge! (Erin was nice enough to provide a holiday countdown timeline) This turned out to be a huge success and I’ll be making this again. Fresh, tasty and a big hit.
So glad it worked out for you Joan!
I have never left a review on a recipe before… but this stuff is amazing. Like deeply satisfyingly good. I made this with seared and roasted pork butt and homemade dinner rolls… we all ate until we couldn’t breathe.
Yay! Great to hear, Peyton! Thank you!
Hi Erin! This is the second gravy of yours that I’ve made today (I love gravy) and it’s another slam dunk! Your recipes are so good, and delicious! Thanks for another great recipe.
Yay! Great to hear, thank you Shelby!
I had never used soy sauce with mushrooms before, as I’d always thought that mushrooms already had enough umami flavor on their own. Girl, was I wrong. The recipe was straightforward, incorporated basic quality ingredients, and only a minimal amount of time to make. My husband has requested this be our go to gravy from now on; I completely agree with him.
Makes me so happy to hear, Ingrid! Thank you!
Erin Clark is a genius! I love her recipes but this one is a Thanksgiving game changer! I’ve never made good gravy until today!! The recipe is so easy and flavorful. Can’t wait to put it on everything Thanksgiving day!!
Thank you so much, Dawn! Looks great!
Tastes amazing. We used plant based butter. I didn’t have soy so I used more (sea) salt. Used white wine instead of brandy. It’s delicious!
So glad to hear, Lenora! Thank you!