Mushroom Gravy
Mushroom Gravy is a medium American recipe that serves 4. 100 calories per serving. Recipe by The Sauce and Gravy Channel on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $3.79 total, $0.95 per serving
Ingredients
- 1 tablespoon Olive Oil (extra virgin, for sautéing)
- 4 tablespoons Unsalted Butter (softened, cut into cubes)
- 8 ounces Button Mushrooms (washed, dried, chopped)
- 2 cups Beef Broth (low-sodium preferred)
- 3 tablespoons All-Purpose Flour (sifted)
- 1 teaspoon Soy Sauce (regular, adds umami)
- 2 sprigs Fresh Thyme (remove before serving)
- 0.5 teaspoon Granulated Sugar (balances acidity)
- 1 teaspoon Dijon Mustard (smooth)
- 0.5 teaspoon Kosher Salt (or to taste)
- 0.25 teaspoon Black Pepper (freshly ground, or to taste)
Instructions
Prepare Mushrooms
Quickly rinse the button mushrooms under cold water, pat them dry with paper towels, then chop them to your desired size.
Time: PT5M
Sauté Mushrooms
Heat the sauté pan over high heat. Add 1 tbsp butter and 1 tbsp olive oil. When the butter foams and the pan is very hot, add the chopped mushrooms and thyme sprigs. Stir and cook until the mushrooms are browned and tender, about 6‑7 minutes.
Time: PT7M
Temperature: high
Make the Roux
Push the mushrooms to the side of the pan. Add the remaining 3 tbsp butter to the empty space and melt over medium heat. Sprinkle in the flour, whisk continuously, and cook for 2‑3 minutes until it turns a warm nutty color and smells fragrant.
Time: PT4M
Temperature: medium
Add Liquids
Slowly pour in the 2 cups beef broth while scraping the browned bits from the pan. Add the teaspoon of soy sauce and stir to combine. Bring the mixture to a gentle simmer.
Time: PT3M
Temperature: medium
Simmer and Reduce
Reduce heat to low and let the gravy simmer, stirring occasionally, for about 8 minutes or until it reaches your desired thickness.
Time: PT8M
Temperature: low
Finish Gravy
Stir in ½ tsp sugar and 1 tsp Dijon mustard, whisking to fully incorporate. Remove the thyme sprigs, then season with salt and black pepper to taste.
Time: PT2M
Serve
Spoon the hot mushroom gravy over meatloaf, mashed potatoes, roast, chicken, or tossed with noodles. Keep warm until ready to serve.
Time: PT1M
Nutrition Facts
- Calories
- 100
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 7 g
- Fiber
- 0.5 g
Dietary info: Contains dairy, Contains gluten, Contains soy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Margarine, ghee
- Instead of Button Mushrooms: Cremini mushrooms, Shiitake mushrooms
- Instead of Beef Broth: Chicken broth, Vegetable broth
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Soy Sauce: Tamari, coconut aminos
- Instead of Fresh Thyme: Dried thyme (¼ tsp)
- Instead of Granulated Sugar: Honey (¼ tsp)
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Sauté Pan
- Wooden Spoon
- Whisk (optional)
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Sauté mushrooms until browned (Step 2)
- Cook roux to a nutty aroma without burning (Step 3)
- Simmer and reduce to achieve proper thickness (Step 5)
Chef Tips from the Video
- Use fresh thyme for the brightest herb flavor; dried thyme can be added earlier.
- A quick rinse and pat‑dry method keeps mushrooms from becoming soggy.
- A splash of red wine or a dash of Worcestershire sauce can add depth if desired.
Troubleshooting
Gravy is too thin.
Simmer longer to reduce, or whisk in a slurry of 1 tsp flour mixed with cold water.
Gravy is lumpy.
Whisk vigorously while adding broth, or pass the finished gravy through a fine mesh sieve.
Gravy tastes raw flour.
Cook the roux a little longer until it turns a light golden‑brown and smells nutty.
Gravy has a bitter burnt flavor.
Remove the pan from heat immediately, discard the burnt bits, and start a fresh roux.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a sealed container for up to 2 months; thaw and reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravy can be made up to two days ahead; reheat gently and whisk to restore smoothness.
- If thickened too much after cooling, whisk in a little extra broth or water while reheating.
Frequently Asked Questions
What is the cultural significance and history of mushroom gravy in American comfort food cuisine?
Mushroom gravy has long been a staple in American home cooking, especially in the Midwest and South, where it is used to enrich meatloaf, mashed potatoes, and Sunday roasts. The addition of mushrooms provides umami depth that mimics meat‑based gravies, making it a versatile comfort‑food classic.
What are the traditional regional variations of mushroom gravy in American cuisine?
In the Southern United States, mushroom gravy often includes a splash of Worcestershire sauce and a pinch of cayenne. In the Pacific Northwest, locally foraged wild mushrooms like chanterelles are used for a more earthy flavor. The basic technique of a butter‑flour roux remains consistent across regions.
How is mushroom gravy traditionally served in a classic American Sunday roast?
For a classic Sunday roast, mushroom gravy is ladled over sliced roast beef or pork, alongside roasted vegetables and buttery mashed potatoes. It is served hot, right after the meat has rested, allowing the gravy to soak into the juices of the meat.
What occasions or celebrations is mushroom gravy traditionally associated with in American culture?
Mushroom gravy is a common accompaniment for holiday meals such as Thanksgiving and Christmas, especially when served with turkey or beef roasts. It also appears at family gatherings for meatloaf night and casual weekend dinners.
What makes mushroom gravy special or unique in American gravy traditions?
The use of sautéed mushrooms adds a deep umami flavor that sets it apart from plain brown gravy made only with meat drippings. The combination of a butter‑flour roux, beef broth, soy sauce, and a hint of Dijon mustard creates a layered, savory profile that is both hearty and slightly tangy.
What are the most common mistakes to avoid when making mushroom gravy?
Common mistakes include adding mushrooms before the pan is hot enough, which causes them to steam instead of brown, and under‑cooking the roux, which leaves a raw flour taste. Also, adding broth too quickly can create lumps, and over‑reducing can make the gravy overly salty.
Why does this mushroom gravy recipe use a butter‑flour roux instead of cornstarch slurry?
A butter‑flour roux provides a richer, silkier texture and a nutty flavor that complements the mushrooms, whereas cornstarch gives a more gelatinous finish without the depth of flavor. The roux also helps integrate the broth and seasonings more smoothly.
Can I make mushroom gravy ahead of time and how should I store it?
Yes, you can prepare the gravy up to two days in advance. Cool it quickly, transfer to an airtight container, and refrigerate. Reheat gently over low heat, whisking to restore smoothness, and add a splash of broth if it has thickened too much.
What texture and appearance should I look for when the mushroom gravy is done?
The gravy should be a deep, glossy brown with a velvety mouthfeel. It should coat the back of a spoon and hold a thin line when the spoon is drawn across the surface. The mushrooms should be tender but still retain some bite.
What does the YouTube channel The Sauce and Gravy Channel specialize in?
The Sauce and Gravy Channel specializes in step‑by‑step tutorials for classic and modern sauces, gravies, and condiments, focusing on techniques that home cooks can master quickly and confidently.
How does the YouTube channel The Sauce and Gravy Channel's approach to American gravy cooking differ from other cooking channels?
The Sauce and Gravy Channel emphasizes the science behind each step—such as the importance of a hot pan for sautéing mushrooms and the nutty aroma of a properly cooked roux—while keeping recipes simple, ingredient‑focused, and adaptable for everyday home kitchens.
Last updated: August 21, 2026
