Description
This Easy Mushroom Gravy is rich, creamy, and packed with deep umami flavor. Perfect for topping mashed potatoes, roasted veggies, meat, or even biscuits, it’s a quick 20-minute recipe that transforms everyday meals into comforting indulgence. Vegetarian-friendly and easily adaptable to vegan or gluten-free diets.
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
Instructions
1. In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook undisturbed for 3–4 minutes until they begin to brown.
2. Stir in chopped onion (or shallots) and garlic. Cook for another 5–6 minutes until soft and fragrant.
3. Sprinkle flour over the mixture and stir to combine. Cook for 1–2 minutes to form a roux.
4. Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the gravy thickens, about 4–5 minutes.
5. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
6. Add fresh parsley if using. Adjust thickness by adding a splash of broth or water if needed.
7. Serve warm over mashed potatoes, meat, pasta, or roasted veggies.
Notes
Don’t rush the mushroom browning step—it’s key to flavor.
Use cornstarch instead of flour for a gluten-free version (mix with cold broth first).
The gravy thickens more as it cools; reheat with a splash of broth for best consistency.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce/Gravy
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg