How to Make Creamy Mushroom Gravy | Easy Homemade Mushroom Gravy
If you think gravy needs meat drippings to have serious flavor, this creamy mushroom gravy is going to change your mind.
This mushroom gravy recipe gets its rich, savory flavor from beautifully browned mushrooms, shallots, garlic, fresh thyme, white wine, and a flavorful stock. Heavy cream gives it a rich and silky finish, while Worcestershire sauce and Dijon mustard add another layer of flavor without overpowering the mushrooms.
The result is a rich and satisfying homemade mushroom gravy that's perfect for mashed potatoes, steak, chicken, pork, meatloaf, Salisbury steak, noodles, and plenty of other comfort foods.
And the best part? You don't need meat drippings to make a seriously flavorful gravy.
Why You'll Love This Creamy Mushroom Gravy
Rich and Savory
Golden-browned mushrooms provide plenty of deep, savory flavor, while garlic, shallot, thyme, and Worcestershire sauce build even more depth.
Made From Scratch
There's no packet or canned mushroom soup needed. This homemade gravy comes together with real ingredients and a few simple techniques.
Creamy and Silky
Heavy cream and cold butter give the finished gravy a rich, smooth texture that's perfect for spooning over your favorite foods.
Easy to Customize
Use beef stock for a darker steakhouse-style gravy, chicken stock for a lighter version, or vegetable stock when you want to keep the gravy meat-free.
Perfect for More Than Meat
This mushroom gravy is just as good over mashed potatoes, egg noodles, rice, or vegetables as it is over steak or chicken.
Ingredients You'll Need
Creamy Mushroom Gravy Ingredients
2 tablespoons (30 mL) neutral oil
8 ounces (227 g) baby bella mushrooms, chopped
6 ounces (170 g) portabella mushrooms, sliced
1 large shallot, finely diced
1 teaspoon (1 g) fresh thyme leaves
2 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tablespoons (16 g) all-purpose flour
1½ cups (375 mL) vegetable, beef, or chicken stock
½ cup (125 mL) heavy cream
1 teaspoon (5 mL) Worcestershire sauce
1 teaspoon (5 mL) Dijon mustard
Salt and freshly ground black pepper, to taste
1 tablespoon (14 g) cold unsalted butter
1 tablespoon (4 g) fresh flat-leaf parsley, chopped
Makes: About 3 cups (750 mL)
Serves: 4–6
Ingredient Substitutions
You can use different varieties of mushrooms in this recipe depending on what you have available.
Baby bellas, portabellas, cremini, white mushrooms, or a combination can all work well.
For the cooking fat, use neutral oil as written or substitute unsalted butter if you prefer.
The stock is also flexible. Beef stock creates a darker, more robust mushroom gravy that's especially good with steak. Chicken stock gives you a lighter gravy, while vegetable stock is a great choice when you want a meat-free version.
If you don't have fresh thyme, dried thyme can be used, although fresh herbs provide a brighter flavor.
What Gives Mushroom Gravy Its Flavor?
The key to a great creamy mushroom gravy is giving the mushrooms enough time to brown.
Mushrooms contain a lot of moisture, so if you overcrowd the pan or don't give them enough cooking time, they can steam instead of developing that deep golden color.
That browning is where a lot of the savory flavor comes from.
Once the mushrooms are browned, shallots, thyme, and garlic add another layer of flavor. White wine helps deglaze the skillet and lift those flavorful browned bits from the bottom of the pan.
The roux thickens the gravy, while stock provides the savory base.
Finally, heavy cream brings everything together and gives the gravy its rich, creamy texture.
Worcestershire sauce adds depth, while Dijon mustard brings a subtle sharpness that helps balance the richness of the cream.
How to Make Creamy Mushroom Gravy
Brown the Mushrooms
Heat a large skillet over medium-high heat and add the oil.
Add the mushrooms and cook until they're nicely browned and most of their moisture has cooked away.
Build the Flavor
Add the diced shallot and fresh thyme. Cook until the shallot is tender.
Add the minced garlic and cook briefly until fragrant.
Deglaze the Pan
Add the white wine and scrape the bottom of the skillet to release the browned mushroom bits.
Allow the wine to reduce before moving on to the next step.
Make the Roux
Add the flour and stir it into the mushroom mixture.
Cook briefly, stirring frequently, to create the roux that will thicken the gravy.
Add the Stock
Add the stock and stir everything together.
Continue cooking until the gravy begins to thicken and coats the back of a spatula.
Add the Cream
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard.
Let the gravy simmer gently until it reaches your preferred consistency.
Finish the Gravy
Remove the skillet from the heat and stir in the cold butter.
Finish with the chopped fresh parsley and season with salt and freshly ground black pepper to taste.
For the full step-by-step recipe, measurements, cooking times, and detailed instructions, Sauce Boss members can access the printable recipe.
Getting the Right Mushroom Gravy Consistency
The perfect creamy mushroom gravy should be rich enough to cling to whatever you serve it with while still being loose enough to pour.
That's the sweet spot.
You don't want the gravy to be so thick that it turns into a paste, but you also don't want it so thin that it runs right off your mashed potatoes or steak.
Keep in mind that gravy will continue to thicken as it cools, so don't take it too far while it's still on the stove.
If your gravy becomes thicker than you'd like, a small amount of additional stock or cream can help loosen it.
How to Get More Flavor From Mushrooms
Don't rush the mushrooms.
Give them enough room and enough time to develop good color. That golden-brown exterior is where you'll get a lot of the deep savory flavor that makes this gravy so satisfying.
Avoid constantly stirring them. Let them spend some time in contact with the hot skillet so they can brown properly.
Once the mushrooms are nicely browned, you'll have a much more flavorful foundation for the gravy.
What Stock Should You Use for Mushroom Gravy?
The type of stock you use can change the character of the finished gravy.
Beef Stock
Beef stock creates a darker, more robust mushroom gravy that's especially good with steak, beef tenderloin, Salisbury steak, and other hearty dishes.
Chicken Stock
Chicken stock gives the gravy a lighter flavor while still providing plenty of savory depth.
Vegetable Stock
Vegetable stock is an excellent choice when you want to make a meat-free mushroom gravy.
All three work well, so choose the one that best matches what you're serving.
What to Serve With Creamy Mushroom Gravy
This homemade mushroom gravy is incredibly versatile.
Try it with:
Mashed potatoes
Steak
Chicken
Pork chops
Meatloaf
Salisbury steak
Chicken-fried steak
Egg noodles
Rice
Roasted vegetables
Biscuits
Hamburger steak
Of course, mashed potatoes are one of the easiest and most comforting ways to serve it.
The creamy gravy soaks into the potatoes while the browned mushrooms add plenty of texture and savory flavor.
Tips for the Best Homemade Mushroom Gravy
Brown the Mushrooms
Don't rush this step. Properly browned mushrooms provide much more flavor than mushrooms that have simply been softened.
Don't Burn the Garlic
Garlic only needs a short amount of time in the skillet. Keep an eye on the heat so it doesn't become bitter.
Don't Skip the Fond
Those browned bits on the bottom of the skillet are packed with mushroom flavor. The white wine helps lift them into the gravy.
Watch the Roux
The flour needs to cook, but you don't want to burn it. Keep the heat under control and stir frequently.
Choose Your Stock
Beef, chicken, and vegetable stock all work. Choose based on the dish you're serving and the flavor you're after.
Finish With Cold Butter
Adding cold butter off the heat gives the finished gravy a silky texture and richer appearance.
Taste Before Adding Salt
Stock, Worcestershire sauce, and other ingredients can already contain salt, so taste the gravy before adding more.
Can You Make Mushroom Gravy Ahead of Time?
Yes. This creamy mushroom gravy can be made ahead of time and gently reheated.
Because the gravy contains cream and thickens as it cools, you may need to add a small amount of stock or cream when reheating to bring it back to the consistency you want.
Warm it gently and stir until smooth.
Final Thoughts
This Easy Creamy Mushroom Gravy is proof that you don't need meat drippings to make an incredibly rich and flavorful gravy.
The mushrooms provide the foundation, while shallot, garlic, thyme, white wine, stock, Worcestershire sauce, and Dijon build layers of flavor.
Heavy cream makes the gravy rich and silky, and a little cold butter at the end gives it that smooth finished texture.
Serve it over mashed potatoes, spoon it over steak, pour it over chicken or pork, or use it to turn a simple weeknight dinner into something special.
Once you learn how to properly brown mushrooms and build the gravy in layers, you'll have a versatile homemade sauce you can make again and again.
Sometimes the best gravy doesn't start with meat drippings.
Sometimes it starts with mushrooms.
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