Easy Mushroom Gravy (One Pot)
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Quick, easy mushroom gravy recipe from scratch, homemade with simple ingredients in one pot over stovetop in 30 minutes. Rich, creamy, perfect with pork chops and steak. Loaded with button mushrooms, beef drippings and onions.
Everyone loves Biscuits and Gravy (One Pot) and in general, I am a big fan of gravy, no matter how it’s served. Today’s recipe is another flavorful gravy option that you can add to your main dish of pork chops, beef, steak, chicken, or turkey. The mushrooms add so much depth of flavor, turning any meal into a gourmet feast in just a few minutes. Here are a few other gravy options you can add to your collection:
- Easy Sausage Gravy (One Pot)
- Homemade Brown Gravy Recipe (One Pot)
- Easy Chicken Gravy (One Pot)
- Easy White Gravy (One Pot)
How to make mushroom gravy from scratch?
- Cook beef drippings and onion– Until onion is softened.
- Add garlic, ginger, thyme– Cook until fragrant.
- Add mushrooms– Cook for about 5 minutes.
- Add butter– And let it melt.
- Sprinkle flour– Mix constantly.
- Add beef broth, wine salt, pepper– Continue mixing and cooking until gravy is thickened.
- Cover and simmer- This allows the flavors to develop and enjoy!
What to serve with easy mushroom gravy recipe?
Two of the most classic combinations are:
- Pork chops with mushroom gravy
- Hamburger steak /salisbury steak with mushroom gravy
You can also serve it over chicken such as rotisserie, baked, air fried or Grilled Chicken Breast (One Pan).
Try it over beef in these Garlic Butter Steak Bites (One Pot) or fried steak or meatloaf.
They are also great over sausages such as these Oven Roasted Sausage and Vegetables (One Pan).
Use it in appetizers and game day food like nachos or poutine.
Try it over bread and biscuits like classic drop biscuits, cheddar biscuits, or buttermilk biscuits. It’s delicious for dipping breadsticks too.
If you have any rice or pasta meals that are too dry, mix in a bit of this gravy for added flavor and moisture. Try it in this Easy Rice Pilaf (One Pot) or grits or even quinoa.
Some people enjoy them over eggs (scrambled or sunny side up).
What can I add to gravy for flavor?
The meat drippings are where you get the most flavor impact. Add beef drippings, bacon grease, or chicken drippings to you gravy. Try adding more of your favorite herbs and seasonings from this recipe to increase the flavor as well. If you have some extra time, toast the flour on the stovetop until it’s golden brown and use that in the recipe. It gives a darker color and better overall flavor (a delicious nutty flavor!).
How to thicken gravy? How to make gravy thinner?
To make it thick, continue cooking it over low heat and allow excess liquid to evaporate until it’s reduced to your desired consistency. Do not add more flour or cornstarch because that will make it too thick and also change the flavor and consistency.
To make it thinner, mix in more broth or water.
Vegan mushroom gravy/ Vegetarian gravy– Use vegetable stock, and no meat drippings. You can also use a vegan bouillon cube in place of the drippings for more flavor.
Make it creamy– Try adding sour cream, heavy cream, half and half, or full-fat coconut milk. The flavor and color will change, based on your milk choice.
Add shallots– Instead of white onions, use shallots to add a slightly sweeter flavor.
Adjust seasoning– Add more or less, according to your personal preference.
Make it spicy– Add red pepper flakes to add some spice.
Use different mushrooms– Such as cremini, shitake, morels, porcini, or portobellos. Make sure to dice them.
Refrigerate– In a sealed container in the fridge for up to 2 days.
Can you freeze gravy- Since this is not a milk-based gravy, it can be frozen in sealed freezer bags for up to 1 month. Milk-based gravy should not be frozen because they will separate when thawing.
Reheat- In the microwave or stovetop. You will need to mix in a little broth or water, since the gravy thickens as it cools.
Tips and Techniques
Do you need to clean the mushrooms? Yes, they tend to hide dirt and grit on them and it is important to wipe them with a damp cloth.
What kind of mushrooms do you use? I like to use button mushrooms, but you can use anything you like. Try cremini, shitake, morels, porcini, or portobellos.
What kind of flour to use? I like to use all-Purpose flour for this recipe. You can use whole wheat flour if needed, but it will have a brown tint and a slightly different flavor.
Will there be alcohol in it? No, the alcohol cooks off, leaving behind only the flavor.
Use unsalted butter and low-sodium broth– Because this keeps the gravy from becoming too salty.
What can I use instead of wine? Balsamic vinegar is a great substitute.
Use a non-stick pot– Because this helps prevent the gravy from burning or sticking to the bottom of the pot.
Whisk constantly- Because this prevents any lumps from forming and keeps the gravy super smooth.
More One Pot Side Dishes
One Pot Mushroom Gravy
- 3 tbsp Beef drippings, Or bacon grease Or chicken drippings
- 3/4 cup Onion, Finely chopped
- 1 clove Garlic, Finely minced
- 1/2 tsp Ginger powder
- 1/4 tsp Thyme, Dried
- 16 oz. Button mushrooms, Or any mushrooms you like, Cleaned, Sliced
- 4 tbsp Butter, Unsalted
- 4 tbsp All-purpose flour
- 2 cups Beef Broth, Low sodium
- 2 tbsp Marsala wine, Or 1-2 tsp Balsamic vinegar
- Salt, To taste
- Pepper, To taste
- Add the beef drippings and onion in a large nonstick pot over medium-high heat.
- Saute onions for about 3 minutes until softened.
- Add garlic, ginger, thyme and cook for 1 minute until fragrant.
- Add mushrooms and cook for about 5 minutes.
- Add butter and let it melt.
- Sprinkle flour and mix constantly for 2 minutes to cook it off.
- Add beef broth, wine salt, pepper and continue mixing and cooking until gravy is thickened to your desired consistency.
- Turn down the heat to "Low" and cover and simmer for 5 minutes to allow the flavors to develop even further. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop with a splash of water or broth.