When you want great gravy without drippings to deal with: Mushroom Gravy is the recipe!
This has been my go-to gravy recipe for years because unlike classic Turkey Gravy, you don’t need drippings to cook it.
- 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.
- 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!) .
- Mushroom gravy is also perfect when you want gravy outside of Thanksgiving. Use mushroom gravy for steak and Air Fryer Pork Chops, for biscuits, or even Roasted Green Beans.
How to Make Mushroom Gravy
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).
To make this the best mushroom gravy ever, I added a few bonus ingredients (fresh sage! booze!).
It’s creamy and complex.
- Mushrooms. Look for baby bella (cremini) mushrooms, or use a blend of cremini and shiitake. Do not use white button mushrooms, which do not have as much flavor.
If you have guests that do not like mushrooms, chop them VERY finely. They will look like little specs (thus removing the texture issue many seem to have with mushrooms), but you’ll still get the complex flavor.
- Butter. Unsalted butter is the fat that makes the gravy taste rich without drippings.
- 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. For a touch of garlicky goodness.
- 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.
- Salt + Pepper. Black pepper and salt tie everything together.
- Sauté the onion and mushrooms in butter.
- Add the butter and flour.
- Slowly whisk in the stock.
- Add the brandy, herbs, soy sauce, and spices. Bring to a boil, then let simmer for 15 minutes. Stir frequently. ENJOY!
- 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.
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.
Recommended Tools to Make this Recipe
- Deep Skillet. Ideal for preparing this mushroom gravy.
- Whisk. A small whisk is easier to handle.
- Liquid Measuring Cup. Mix and measure in the same cup.
Creamy mushroom gravy—all of the flavor, none of the fuss.
Frequently Asked Questions
Yes, you can freeze gravy. If you prefer to thaw your gravy in portion-sized amounts, make sure to freeze it in an ice cube tray or mini muffin pan (with silicone liners). You can then transfer the frozen gravy cubes to an airtight freezer-safe storage container or ziptop bag for up to 3 months.
If you enjoy extra herb flavor, you can increase the amount of sage as desired. You could also add some fresh thyme.
If you have guests who strongly dislike mushrooms, you can use only the finely chopped mushrooms and omit the sliced mushrooms. If you think the chopped mushrooms will still spark controversy, you could try using an immersion blender at the very end to hide the mushroom pieces completely. Your secret is safe with me.
- 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
- 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.
- 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.
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