This rich pan gravy leaves nothing to chance, so if you're worried about having enough drippings to make gravy for Thanksgiving, don't fret! This easy Mushroom Gravy uses a handful of ingredients, can be made ahead of time, and is easily adjusted to use for either poultry or red meat. And if you have vegans coming to dinner, you can easily make it accessible for them, too!
This easy Mushroom Gravy is my go-to recipe whenever I need gravy on the fly. Growing up, my Mom would always stress about getting enough drippings from the bird to make a sufficient amount of gravy. When my first Thanksgiving away from home yielded a less than optimal amount of drippings, I threw this together to fill the gap. It has been my savior ever since.
As much as I love Thanksgiving, there is no doubt that it is a somewhat stressful occasion for the person cooking the majority of the meal. If gravy is one of your trigger points, this super simple Mushroom Gravy is about to change your life for the better. Gone are the days of waiting for the bird to finish; this gravy can be made days ahead to make your checklist that much shorter on the day of.
Table of Contents
Why This Easy Gravy is Boss
Not only can you make this Mushroom Gravy ahead of time, it is also incredibly versatile. Depending on what you're eating - from chicken or turkey to steak or a vegetable based meal - this gravy can be adapted to your needs.
And while you can totally make the base ahead of time (up to a week if refrigerated, or up to a month if frozen), I highly suggest adding in the pan drippings of whatever you've made and any of the giblets that you prefer. Growing up, the turkey neck was my favorite part of the Thanksgiving gravy and I avoided the other offal, but everyone has their own tradition and this gravy will celebrate it.
For red meat based dishes, I recommend using a beef bone broth or stock and red wine. For poultry, I recommend chicken bone broth and a dry white wine. And for vegan, you can go either red or white depending on your preference and stick to veggie stock.
The mushrooms can be basically any type you like, though here in Nashville I'm usually confined to the basics: button, cremini, shiitake and portobello. No matter what type you use, mushrooms lend a lovely umami flavor that mimics meatiness and gives some texture to the star of the show.
How to Sauté Perfect Mushrooms
To make this Mushroom Gravy, you're first going to want to sauté your mushrooms. Not only does this give the gravy a lovely hue, it also intensifies the mushroom flavor and makes for better texture. The important thing to remember is to work in batches (or work with a very large sauté pan) so as not to crowd your mushrooms.
Why, you ask? Mushrooms give off a LOT of water as they cook, and if you add too many to the pan at once, they end up steaming rather than sautéing. This can result in a rubbery mushrooms and will prevent any of the golden goodness from developing on them.
So, working in batches (it took me three batches in a 12" skillet), melt part of your butter over medium heat until bubbling. Add the mushrooms and a three finger pinch of salt to encourage sweating. Sauté until most of the liquid has evaporated and the mushrooms are golden. Remove the cooked mushrooms and repeat with the remaining butter and raw mushrooms.
How to Complete the Mushroom Gravy
Once all of the mushrooms are browned, add them all back to the sauté pan. Add in your garlic and thyme and cook until fragrant, about 30-45 seconds. Add in 2-3 heaping tablespoons of flour (AP or gluten free 1-to-1), then stir to coat the mushrooms. Continue cooking for about 2 minutes, until the flour is lightly browned.
TIP: Don't rush this part! You want to cook the flour to ensure that the final gravy doesn't taste like raw batter.
Next up, add the wine and stir to combine, making sure there are no chunks of errant flour floating around. Cook until the wine is reduced by about half.
Finally, add the stock/broth and stir to incorporate. Allow to simmer 20-30 minutes until thickened. If you like your gravy even thicker, stir together a bit of cornstarch with water, wine or broth then add to the gravy and continue to cook until desired thickness is achieved.
Boom! Your gravy is done, and it's not even Thanksgiving yet. On the day of, be sure to add in any drippings, fond (those browned bits on the bottom of the pan) from the meat as well as any giblets you like to round it out.
Frequently Asked Questions
Can I make this a gluten free gravy?
Absolutely! This works very well with gluten free 1-to-1 flour blends (I prefer Krusteaz brand). You can also go entirely cornstarch, though you will want to slightly change your approach. Rather than adding the dry cornstarch to the mushrooms, you will want to make a cornstarch slurry that you add when you add in the broth.
Can this be a vegan gravy?
Heck yeah! Like I said, this is a gravy for all occasions, including vegan celebrations. Simply swap in vegan butter and vegetable broth. For an even earthier gravy, you can also use mushroom brodo in place of the broth.
What does this mushroom gravy go well with?
There is almost nothing that this sauce can't do. Mushroom gravy is an excellent accompaniment to turkey, chicken, pork and steak. It is also awesome when served over french fries or home fries with cheddar cheese curds, because poutine is boss.
I love a big ol' ladleful over a mound of mashed potatoes for a serious bowl of comfort. Serve it over an open faced turkey or roast beef sandwich for a messy, albeit delightful, lunch.
Looking for more of a mushroom cream sauce? Add in a few glugs of heavy cream at the end, then simmer for a few more minutes. Serve it atop pasta for a delicious and fast dinner, or use it as the base of your green bean casserole. If you made it with white wine, it also pairs quite nicely with salmon in this state.
How far in advance can I make this mushroom gravy?
Mushroom gravy will keep for up to a week in the refrigerator, or up to a month if frozen. I do not recommend freezing the gravy if you have added cream to it, as the dairy can break the sauce during freezing.
Need more make-ahead inspiration? Check out these other recipes:
- Potato Cheese Pierogis
- Spicy Butternut Squash and Apple Soup
- Instant Pot "Sous Vide" Egg Bites
- Pumpkin Pie Baked Oatmeal
If you tried this easy Mushroom Gravy recipe, please rate and review it below so I know how it turned out for you! If you want more yummy recipes, grocery reviews and store bought hacks delivered straight to your inbox, sign up for my email newsletter. You can also follow me on Instagram, Pinterest or Facebook for delicious food pics on your feed.
Easy Mushroom Gravy for Any Occasion
Ingredients
- 4 tablespoon Butter or sub vegan butter
- 2 pints Mushrooms sliced; button, cremini, shiitake, portobello or mix
- 2 Shallots minced
- 6-8 cloves Garlic minced
- 2 teaspoon Dried Thyme
- 2 heaping tablespoon Flour or sub gluten free 1-to-1 mix
- 1 C Wine white wine for poultry, red wine for red meat
- 2 C Bone Broth or Stock chicken stock for poultry, beef stock for red meat, or vegetable stock for vegan
- Kosher Salt and Pepper to taste
Instructions
- Working in batches (it took me three batches in a 12 in sauté pan), melt butter over medium heat until bubbling, then add enough mushrooms to have in a single layer in the pan. Add a pinch of salt, then sauté until the liquid from the mushrooms has evaporated and they are golden brown. Remove the cooked mushrooms and repeat with remaining butter and raw mushrooms until complete.
- Return all cooked mushrooms to pan. Add garlic and thyme, stirring until fragrant, about 30 seconds. Add flour and cook for about 2 minutes, until lightly browned.
- Stir in wine, then reduce by half.
- Add stock/broth, stirring to incorporate. Simmer until thickened to your liking, stirring occasionally. Season with salt, pepper and more thyme to taste.
- Serve with turkey, chicken, steak, mashed potatoes, or french fries with cheese curds for poutine. Enjoy!
Notes
- To serve with turkey, chicken or other poultry, use white wine and chicken or vegetable broth.
- To serve with steak or other red meat, use red wine and beef broth.
- To serve for a vegetarian meal, use vegetable stock. Feel free to substitute vegan butter for a vegan gravy.
- Can be made up to a week in advance if kept in the refrigerator. If serving with meat, use pan drippings, fond and any giblets you prefer to stir in while reheating.
Let's taco 'bout it.