If you’ve ever wished for a Mushroom Gravy from Scratch Recipe that’s rich, velvety, and truly homemade without the fuss of using drippings, then you’re in the right place. I absolutely love this mushroom gravy because it strikes the perfect balance of savory depth and fresh mushroom goodness, and it’s surprisingly simple to pull together. Keep reading—I promise you’ll walk away with a gravy recipe that’ll elevate everything from steak to your favorite mashed potatoes.

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Why You’ll Love This Recipe

Made from scratch with fresh mushrooms: You get that deep, authentic flavor without relying on packaged mixes or pan drippings.
Simple ingredients you likely already have: No fancy sauces or weird additives—just butter, garlic, mushrooms, flour, and beef stock.
Versatile and freezer-friendly: It’s perfect for quick weeknight dinners or making ahead for your next roast.
Crowd-pleaser every time: My family goes crazy for this gravy, and I bet yours will too.

A white plate with a base layer of light-brown creamy mashed potatoes, topped by a thick, crispy golden-brown fried meat layer. The top layer is covered with a rich, glossy brown mushroom gravy with visible whole and sliced mushrooms. A woman's hand is holding a fork, gently pressing into the crispy meat layer, causing the gravy to spread slightly. There is a small portion of green leafy garnish visible on the side, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For a mushroom gravy this delicious, I always keep things simple but never compromise on freshness or flavor. You’ll find each ingredient plays a special role, so don’t rush past the shopping list—quality mushrooms and good beef stock are key to making your gravy sing.

Olive oil: Adds a light fruity base and helps prevent the butter from burning during the initial sauté.
Unsalted butter: I use it twice—first to build flavor with the mushrooms, then to create that silky gravy texture when combined with flour.
Garlic (finely minced): Gives just enough punch without overpowering the earthy mushrooms.
Mushrooms (white/button or Swiss/Cremini): I usually go with cremini for their deeper, woodsy flavor; slice them thin (about 3mm) to cook evenly and develop a beautiful caramelization.
Salt and black pepper: Essential to season and balance the gravy perfectly.
Plain/all-purpose flour: Acts as the thickening agent; be patient when cooking the roux so you don’t end up with a floury taste.
Beef stock/broth: This is your gravy’s soul—choose a quality stock (homemade or store-bought) for richer color and deeper flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this mushroom gravy from scratch recipe depending on the meal and mood. Don’t be afraid to make it your own—whether that means adding herbs, switching stocks, or adjusting the thickness.

Herb-infused: Adding a sprig of thyme or rosemary while the mushrooms cook gives the gravy an extra aromatic boost. I do this when serving it alongside roast beef.
Vegetarian twist: Swap beef stock for a rich vegetable or mushroom stock to keep it plant-based without sacrificing depth.
Extra umami: Sometimes I stir in a splash of soy sauce or Worcestershire sauce for that savory punch—but start small to avoid overpowering the mushrooms.
Thinner or thicker gravy: Adjust flour amounts or add stock gradually if you prefer your gravy more sauce-like or spoon-thick for mashed potatoes.

How to Make Mushroom Gravy from Scratch Recipe

Step 1: Sauté mushrooms and garlic until golden

Start by warming olive oil and 3 tablespoons of butter in a large skillet over medium heat. Toss in your sliced mushrooms and give them a good stir to coat everything lovingly in fat. The key here is patience—you want the mushrooms to release their moisture and brown nicely, which takes about 7-8 minutes. This caramelization is what gives your gravy that intense, meaty flavor. Then, add the minced garlic and cook for another 1-2 minutes until fragrant but not burnt. Season with salt and pepper at this stage to help draw out flavors.

Step 2: Make the roux with butter and flour

Next, push the mushrooms to one side of the pan and melt the remaining 2 tablespoons of butter in the empty space. Once melted, sprinkle in the flour and stir continuously to combine it with the butter. This roux needs about 2-3 minutes cooking time to get rid of that raw flour taste while still staying pale—don’t rush or your gravy might taste chalky. Mixing the roux with mushrooms distributes that hearty flavor evenly throughout your finished gravy.

Step 3: Slowly whisk in the beef stock

Now for the magic—gradually pour in the beef stock while whisking constantly to prevent lumps. This part reminds me of the first time I nailed gravy consistency: steady stirring and patience make all the difference. Once all the stock is incorporated, bring your mixture to a gentle simmer. The gravy will thicken as it heats, usually within 5 minutes. Taste and adjust salt and pepper as needed. Remember, the quality of your beef stock will shine through here, so the better it is, the more vibrant your gravy’s flavor and color.

Step 4: Final simmer and serve

Let your mushroom gravy simmer gently for a few more minutes to meld all those flavors beautifully. If it’s too thick, add a splash more stock or water; if too thin, whisk in a tiny bit more flour mixed with cold water and simmer again. Once it reaches your favorite thickness, remove from heat. This dish is best enjoyed hot and fresh, but it freezes like a dream if you make extra—which I always do!

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Pro Tips for Making Mushroom Gravy from Scratch Recipe

Brown your mushrooms well: I’ve learned that rushing this step results in watery gravy with bland flavor—low and slow wins every time.
Cook the roux properly: Giving the flour time to cook out prevents a pasty taste; it should smell nutty and look smooth, not grainy.
Use a good quality beef stock: The stock’s depth really shines through here—I always keep some homemade or a trusted brand stocked in my pantry.
Adjust consistency carefully: Add stock little by little when thinning and flour slurry only in small amounts to thicken—it’s easier than fixing a broken gravy!

How to Serve Mushroom Gravy from Scratch Recipe

A white plate holds a base layer of creamy mashed potatoes, soft and smooth in texture. On top of the potatoes is a layer of crispy breaded pieces in golden-brown color, arranged neatly. A thick, rich brown gravy with visible mushroom slices is being poured over the breaded pieces from a ladle, covering them and slowly dripping down the sides. In the background, a greens garnish adds a touch of fresh color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my mushroom gravy with a sprinkle of freshly chopped flat-leaf parsley or chives. Not only does this add a burst of fresh color, but it cuts through the richness beautifully. Sometimes, if I’m feeling fancy, a tiny swirl of crème fraîche or a few grated Parmesan shavings work wonders too.

Side Dishes

This gravy pairs wonderfully with all kinds of mains, but my personal favorites are crispy schnitzel (the Aussie way!), pan-seared steak, roast chicken, or even mashed potatoes and roasted vegetables. I’ve even drizzled it over creamy polenta or buttered noodles with fantastic results.

Creative Ways to Present

For special dinners, I love serving this mushroom gravy in mini gravy boats alongside the main course. Another fun way I’ve tried is layering the gravy over roasted root veggies or inside a baked potato topped with cheese and green onions—guaranteed comfort food that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover mushroom gravy from scratch keeps beautifully in an airtight container in the fridge for up to 4 days. I usually cool it completely before sealing to keep it fresh and flavorful. When reheating, stirring occasionally helps keep the texture smooth.

Freezing

This gravy freezes really well—just transfer it into freezer-safe containers or bags leaving some space for expansion. I portion it out so I can thaw exactly what I need. I learned this trick early on, which saves me from last-minute scrambling for gravy on busy nights.

Reheating

I gently reheat frozen or refrigerated mushroom gravy on the stovetop over low heat, adding a splash of water or stock to loosen it up if it’s thickened too much. Whisking constantly as it warms up helps keep everything silky and lump-free. Microwave reheating works too, but stirring every 30 seconds is a must.

FAQs

Can I make this Mushroom Gravy from Scratch Recipe vegetarian?

Absolutely! Just swap the beef stock for a rich vegetable or mushroom stock to keep it vegetarian-friendly. The mushrooms themselves add enough umami, so your gravy will still be savory and full of flavor.
What kind of mushrooms work best?

Cremini mushrooms are my favorite because they offer a deeper, earthier flavor than plain button mushrooms. That said, white button or Swiss mushrooms also work well—you just want mushrooms that hold together when cooked and have a good meaty texture.
Can I make this gravy gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with cold liquid before adding to avoid lumps, and simmer until it thickens nicely.
How do I avoid lumps in my mushroom gravy?

The key is whisking constantly when adding the stock to the roux and pouring it in slowly. Also, cooking the roux well before adding liquid helps the flour absorb properly without forming clumps.
Can I make this gravy ahead of time?

Definitely! Mushroom gravy from scratch actually tastes even better the next day. Store it in the fridge for a few days or freeze it for longer storage, then simply reheat gently when ready to serve.

Final Thoughts

This mushroom gravy from scratch recipe holds a special place in my kitchen because it’s reliable, comforting, and packed with fresh flavors. I used to rely on pre-made gravy mixes, but once I mastered this, I never looked back. You’re going to love how it brings your meals to life—whether it’s a casual weeknight or a festive gathering. So grab your skillet, some mushrooms, and make this gravy your new secret weapon!