Mushroom Gravy is easy to make gravy with a rich deep mushroom flavor. It makes a great addition to potatoes, noodles, meatballs, and the list could go on and on.
This mushroom gravy doesn’t take much work to make and you don’t even need drippings from any meat.
My favorite way to serve this is with meatballs and mashed potatoes. To tell the truth, I could eat it every week, it’s so good. But if you wish you can change up the recipe with chicken broth or vegetable broth, depending on what you will be serving the gravy with.
- Use butter to saute the mushrooms and onions.
- Saute the mushrooms and onions until well done and onions start to brown.
- When done sauteing the vegetables if the mixture seems to be dry add some additional butter.
- Gradually add the broth to the vegetables and flour mixture and make sure to whisk/stir as you add the broth.
- To change up the gravy use different broths such as beef, chicken, or vegetable.
Steps for making Mushroom Gravy:
Clean the mushroom by washing them and then patting them dry. Slice the mushrooms and chop the onions finely.
In a large skillet over medium heat add the butter, mushroom, and onions. Saute for about 10 to 15 minutes or until the mushroom and onions are slightly caramelized.
Add the flour to the mushroom mixture and stir in. Continue to cook for about a minute.
Gradually add the broth and remember to keep whisking while you add the broth. Continue to cook until desired thickness. Season with salt and pepper.
Looking for other easy recipes? Check these out:
- 8 ounces mushrooms
- 3 tablespoons butter more if needed
- 1/4 cup onion finely chopped
- 3 tablespoons flour
- 3 cups beef broth
- salt and pepper to taste
- Wash and dry the mushrooms. Thinly slice the mushrooms and chop the onions finely.
- In a large skillet add the butter, mushrooms, and onions. Over medium heat saute the mushrooms and onions until they are lightly caramelized.
- Add the flour and stir in completely. Continue to cook for about a minute.
- Turn up the heat to medium-high. Gradually add the beef broth whisking/stirring constantly.
- Lower the heat and continue to cook the gravy until the desired thickness. Season with salt and pepper.
- Wash and dry the mushrooms before slicing them.
- Use butter to saute the mushrooms and onions
- Add additional butter is the mushroom mixture is too dry before adding the flour.
- While adding the broth, whisk the mixture to avoid getting lumps in the gravy