Easy Make-Ahead Mushroom Gravy for Any Occasion

This rich Make-Ahead Mushroom Gravy leaves nothing to chance—if you're worried about Thanksgiving or Christmas, don't fret! My easy recipe uses just a handful of ingredients, can be made ahead of time, and is great for either poultry or red meat. And if you have vegans coming to dinner, you can easily make it plant-based for them, too!

As much as I love Thanksgiving, there is no doubt that it is a stressful occasion for the person cooking the majority of the meal. If gravy is one of your trigger points, this make-ahead mushroom gravy is about to change your life for the better. Gone are the days of waiting for the bird to finish or worrying if you have enough drippings; it can be made days ahead to make your checklist that much shorter on the day of!

If you’re hosting this year, check out my Guide to Hosting the Holidays on a Budget! Not only do I share money-saving tricks, but also all my favorite tips for making your week as stress-free as possible. 🧘

Why You’ll Love Make-Ahead Gravy

• Stress-Free - This easy mushroom gravy is my go-to recipe. My Mom would always stress about getting enough drippings from the bird to make a sufficient amount of gravy, and I learned why on my first Thanksgiving. I threw this little mix together to fill the gap and it has been my savior ever since!
• Easy to Customize - With a simple swap or two, you can easily make this mushroom gravy gluten-free, dairy-free, or vegan. You can also make it your own with yummy mix-ins. 
• It Goes With Everything - Not only can you make this your gravy ahead of time, it is also incredibly versatile. Depending on what you're eating—from chicken and turkey to pork and steak to a vegan or vegetarian meal—this recipe can be adapted to your needs. Read on below for tons of ideas of how to put it to use!

Jump to:

• Why You’ll Love Make-Ahead Gravy
• Ingredients & Substitutions
• What are the best mushrooms for gravy?
• How to Make Perfect Gravy Ahead of Time
• Optional Variations & Dietary Adaptations
• Expert Tips  
• Serving Suggestions
• Storage Instructions
• FAQs
• More Thanksgiving-Ready Recipes
• Easy Mushroom Gravy for Any Occasion
• 💬 Reviews

Ingredients & Substitutions

• Butter -  Starting with butter adds some richness to the mushrooms. Feel free to use salted or unsalted butter, or swap in vegan butter. If you prefer something lighter, olive oil or your favorite cooking oil will do just fine!
• Fresh Mushrooms - The mushrooms can be basically any type you like, though here in Nashville I'm usually confined to the basics:  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. (Read on below for more info on mushrooms.)
• Shallots & Garlic - Smaller in stature and milder in taste than onions, shallots add a bit of (relatively) inexpensive elegance. You are totally welcome to sub red or yellow onions, but keep in mind the size if you do. (2 minced shallots = ½ cup) 
• Dried Thyme - I wanted to keep this recipe as cheap and accessible as possible, which is why I reached for dry. If you have some fresh thyme that needs using, use 3x as much.
• All-Purpose Flour - The classic gravy thickener. If you’re GF, hop below for how to make it celiac-friendly.
• Wine - For red meat based dishes, I recommend using red wine. For poultry, I recommend a dry white wine. And for vegan, you can go either red or white depending on your preference!
• Bone Broth or Stock - Again, this is a mix and match situation. I like to use chicken stock for poultry, beef bone broth or stock for red meat, or vegetable stock for vegan dishes. Generally speaking, stock and bone broth is a bit more full-bodied and has more depth of flavor than plain broth. That said, use whatever you’ve got!
• Kosher Salt & Black Pepper - To taste. (Since different stock/broth options vary so much, I didn’t want to box you in!)
• Pan Drippings (Optional) - I highly suggest adding in the pan drippings of whatever meat you've made and any of the giblets that you prefer! Growing up, shredded turkey neck was my favorite part of Thanksgiving gravy, but everyone has their own tradition. This gravy is here to help you celebrate your way.

What are the best mushrooms for gravy?

When it comes to making a rich, flavorful mushroom gravy, you can’t go wrong with almost any mushroom, but some varieties shine more than others. Here’s a quick guide to choosing the best ones:

• Baby Bella (Cremini) Mushrooms: These are my go-to choice because they strike the perfect balance between flavor and affordability. They’re heartier and more flavorful than white button mushrooms but still mild enough to let your herbs and seasonings shine.
• Porcini Mushrooms: Known for their deep, woodsy aroma and intense umami flavor, porcini mushrooms add incredible depth to gravy. They’re especially good in make-ahead versions, since their flavor actually improves as the sauce sits.
• White Button Mushrooms: These are mild and budget-friendly, making them a great base mushroom if you’re feeding a crowd. They soak up butter and seasoning beautifully, though they don’t have the same depth as darker varieties. (You can always fix that with added umami boosters.)
• Oyster Mushrooms: With a delicate, slightly sweet and tender texture, oyster mushrooms bring a gourmet touch to gravy. You can also tear them to get a pulled-meat consistency, which is why my husband has dubbed them “chicken mushrooms.”
• Shiitake Mushrooms: Shiitakes are prized for their meaty texture and smoky, earthy flavor. Use them to give your gravy a bold, savory punch—just remove the tough stems before cooking.
• Portobello Mushrooms: Essentially mature cremini mushrooms, portobellos have a deep, beefy flavor that makes them perfect for vegetarian or vegan gravies. Their meaty texture helps create a rich, satisfying sauce without needing any meat drippings.

Pro Tip: For the best flavor, try mixing two or three varieties—like cremini for body, porcini for depth, and shiitake for savoriness.

How to Make Perfect Gravy Ahead of Time

Step 1: Brown Mushrooms. Working in batches (it took me three batches in a 12" large 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.

Step 2: Aromatics. Once all of the mushrooms are browned, add them all back to the sauté pan. Reduce the burner to medium-low heat. Add the shallots and continue to cook until softened, about 2-3 minutes. Add in your garlic and thyme and cook until fragrant, about 30-45 seconds. 

Step 3: Cook Flour. Add in 2-3 heaping tablespoons of flour (AP or gluten free 1-to-1), then stir to coat the sautéed mushrooms. Continue cooking the mushroom mixture for about 2 minutes, until the flour is lightly browned. (Don't rush this part! You want to cook it long enough to get rid of the raw flour taste.)

Step 4: Reduce Wine. 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. 

Step 5: Simmer. 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 perfect golden brown gravy is done, and it's not even Thanksgiving yet. 

Optional Step 6: Mix-Ins. On the day of, be sure to add in any drippings and fond (those browned bits on the bottom of the pan) from the meat as well as any giblets you like to round it out. This isn’t strictly necessary, but it’ll add deeper flavor and tie your gravy directly to what it’s intended for! (Just don’t do it if you have vegetarians, or set some aside before you do.)

Optional Variations & Dietary Adaptations

• Gluten-Free Gravy - This works very well with sweet rice flour (glutinous rice flour or mochi flour). You can also use gluten-free 1-to-1 flour blends. Or, go with cornstarch—just note that you’ll need to slightly change your approach. Rather than adding the dry cornstarch to the mushrooms, you will want to make a cornstarch slurry with a few tablespoons of broth and set it aside. About 5 minutes before the final simmer is done, add the slurry and stir until it gets nice and thick.
• Vegan Mushroom Gravy - Like I said, this is a gravy for all occasions, including plant-based parties. Simply swap in vegan butter and use vegetable stock. For an even earthier gravy, you can use mushroom brodo (the juice leftover from roasting mushrooms or rehydrating dried mushrooms) in place of the broth.
• Creamy - After you’ve removed the gravy from heat, feel free to whisk in a splash of heavy cream, creme fraiche, or a couple tablespoons of butter for extra richness.
• Tweak It - Need more umami? Add a little soy sauce, worcestershire sauce, or liquid aminos. You can also play with different dried or fresh herbs—earthy sage (especially for poultry and pork), piney rosemary (excellent with pork and beef), or bay leaf (for added depth in vegetarian dishes) are all great additions or swaps.

Expert Tips  

• The right way to sauté your mushrooms. Not only does sautéing the mushrooms 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.
• Season in steps. Adding a big pinch of salt to the pan with each batch of mushrooms promotes better sweating, plus it ensures the mushrooms get seasoned right off the bat. Add another big pinch with the shallots for the same reasons. Then, wait until the very end before adding any more salt—as the liquid concentrates, so with the seasoning.
• Use good-quality poultry, beef, or vegetable stock. The more flavorful your base is, the more flavorful your make-ahead gravy will be!
• Cheap wine is totally fine. Grab yourself a cheap box of red or white wine to keep in the pantry for cooking. (I paid just $12 for mine.) It doesn’t have to be fancy for your food to be delectable! Better yet, the way boxed wine is packaged makes it fine to leave in the pantry indefinitely. TBH, I’ve probably had mine for a year and still use it with zero issues. 🤷🏼‍♀️
• Fully cook the flour. Pretty much the only mistake you can make when you whip up this mushroom gravy is rushing the process of browning the flour. If you add the broth too early, the final gravy can taste like raw batter. It’s done when it smells a bit nutty and takes on some color.
• Consider your crowd. Make a vegan or vegetarian mushroom gravy if your Thanksgiving dinners are made up of mixed company. That way you can please both your plant-based pals and meat-eating mates at the same time!

Serving Suggestions

There is almost nothing that this sauce can't do. It’s right at home next to your Thanksgiving turkey or smaller Dutch oven turkey breast, Christmas roast beef, or even smoked leg of lamb with all your favorite side dishes. Who doesn't love a big ol' ladleful over a mound of greek yogurt mashed potatoes?

But, make-ahead gravy isn’t just for the holidays. Use it to dress up your pork chops, pour it over slices of hearty meatloaf (or lentil loaf!), or serve it over an open faced turkey or roast beef sandwich for a messy—albeit delightful—lunch. It is also awesome when served over french fries or home fries with cheddar cheese curds (maybe with a fried egg?!?), because breakfast poutine is boss.

If you turned it into a mushroom cream sauce, even more possibilities arise. Serve it atop pasta for a delicious and fast dinner, or toss it with green beans and top with crispy onions for a quick green bean casserole. If you made it with white wine, it also pairs quite nicely with salmon.

Storage Instructions

• Refrigerate: Store mushroom gravy in an airtight container for up to 1 week in the fridge.
• Freeze: Keep for up to 1 month in the freezer, but avoid freezing if it contains cream, as the dairy may separate. (You can always add it when you reheat!)
• Reheat: Warm gently in a saucepan over medium-low heat, stirring often; if too thick, add broth or water to loosen.

FAQs

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