Name: Easy Mushroom Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 2 cups sliced baby bella (cremini) mushrooms; 1 small onion or 2 shallots, finely chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 1/2 cups vegetable broth (low-sodium); 1/4 cup heavy cream; 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme; 1 tablespoon chopped fresh parsley (optional); Salt, to taste; Black pepper, to taste

Creamy, earthy, and rich with flavor, this Easy Mushroom Gravy is a total game-changer for your side dishes. Whether you’re pouring it over mashed potatoes, grilled chicken, or even pasta, it turns the ordinary into comfort food bliss. With tender slices of mushrooms, buttery aromatics, and a splash of cream, it’s the kind of simple indulgence that makes a meal feel complete.

The beauty of this gravy is that it’s fast and flexible. You can whip it up in about 20 minutes with pantry staples and fresh mushrooms. It’s naturally vegetarian, but still delivers that savory depth that makes it feel meaty. Perfect for weeknights when you want something cozy, or as a holiday table star that even non-vegetarians will love.

What Kind of Mushrooms Should I Use?

Baby bella (cremini) mushrooms are the go-to for this gravy thanks to their deep, umami-rich flavor. They’re meatier than white button mushrooms and hold up well to sautéing. If you want to go gourmet, feel free to use a mix of mushrooms like shiitake, oyster, or even wild mushrooms—just make sure to slice them evenly so they cook at the same rate.

Ingredients for the Easy Mushroom Gravy

Mushrooms: The star ingredient. Baby bella or mixed mushrooms add earthy richness and texture.
Butter: For sautéing and building that classic roux base.
Garlic: Adds aromatic depth that enhances the mushroom flavor.
Onion or Shallots: Brings sweetness and balance.
Flour: Helps thicken the gravy to the perfect silky consistency.
Vegetable Broth: Adds body and umami. Use low-sodium to better control seasoning.
Heavy Cream: Just a splash brings luscious creaminess without overpowering.
Fresh Thyme or Parsley: Adds a fragrant, herby finish.
Salt and Pepper: Essential for seasoning and bringing all the flavors together.

How To Make the Easy Mushroom Gravy

Step 1: Sauté the Mushrooms and Aromatics

In a large skillet over medium heat, melt butter and add the sliced mushrooms. Let them cook undisturbed for a few minutes so they start to brown. Then stir in the chopped onions (or shallots) and minced garlic. Cook until everything is golden and fragrant, about 8-10 minutes total.

Step 2: Make the Roux

Sprinkle the flour over the cooked mushrooms and stir to coat. Let the flour cook for about 1-2 minutes to eliminate the raw taste. It should look like a pasty coating on the mushrooms.

Step 3: Add the Broth

Slowly pour in the vegetable broth while stirring constantly. This helps dissolve the roux and create a smooth base. Bring the mixture to a simmer and let it thicken for 4-5 minutes.

Step 4: Finish with Cream and Herbs

Once the gravy has thickened, stir in the heavy cream and add fresh thyme or parsley. Taste and adjust with salt and pepper. If the gravy gets too thick, just add a splash of broth or water to loosen it up.

Step 5: Serve and Enjoy

Serve hot over mashed potatoes, grilled chicken, roasted vegetables, or anything that needs a rich and creamy boost. This gravy is best enjoyed fresh but can be reheated gently if needed.

How to Serve and Store Easy Mushroom Gravy

This mushroom gravy pairs perfectly with mashed potatoes, rice, egg noodles, roasted vegetables, or even savory meat dishes like turkey or grilled steak. It’s also a dreamy topping for biscuits or toast if you’re craving a cozy breakfast-for-dinner moment.

To store, let the gravy cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. Reheat it gently in a saucepan over low heat, adding a splash of broth or cream to loosen it up. You can also freeze the gravy for up to 2 months. Just thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this gravy vegan?

Yes! Swap the butter for vegan butter and the heavy cream for unsweetened plant-based milk or coconut cream. Be sure your broth is also vegan.

What if I don’t have fresh herbs?

No worries—dried thyme or parsley work too. Use about 1/3 the amount of fresh.

Can I use cornstarch instead of flour?

You can! Skip the roux step and whisk 1 tablespoon of cornstarch with cold broth. Add that to the sautéed mushrooms and simmer until thickened.

What’s the best mushroom for a stronger flavor?

Go for shiitake or a wild mushroom blend. They have more umami punch compared to button or cremini.

Is it gluten-free?

Not by default, but you can make it gluten-free by using a GF flour blend or cornstarch for thickening.

Can I make this ahead of time?

Absolutely. It holds up well in the fridge or freezer. Just reheat gently and stir to bring it back to life.

Want More Sauce and Gravy Ideas?

If this Easy Mushroom Gravy hit the spot, you’ll love these other rich and flavorful sauces that elevate any meal:

Louisiana Remoulade Sauce for bold southern flavor with a creamy kick.
Easy Thai Red Curry Dumpling Soup if you’re craving a spicy, comforting broth.
Shut Yo Mouth Sauce when you’re in the mood for something loud, spicy, and totally unforgettable.
Bold and Spicy Homemade Slap Ya Mama Seasoning for a DIY spice blend that doubles as a seasoning for gravies.
Creamy Cajun Steak Alfredo when you want a full-on creamy pasta moment.

📌 Save this recipe to your Pinterest comfort food board so you always have a quick gravy fix at your fingertips: Follow me on Pinterest at Life with Jam

Have you tried it yet? Let me know how yours turned out. Did you go creamy or keep it vegan? Did you experiment with wild mushrooms? I’d love to hear your tweaks, tips, or questions in the comments. Let’s swap ideas and make every pour perfect.