I’ve been making this brown mushroom gravy recipe for years, and it’s become a staple in our household. I love how it’s easy to make and can be served with a variety of dishes, from mashed potatoes to roasted meats.
My kids are always asking for seconds, and my husband requests it for special occasions. The best part is that it’s made with simple ingredients and is relatively healthy compared to other gravies.
I like to serve it over egg noodles or rice, but you can also use it as a dip for vegetables or crackers. The key to this recipe is using fresh mushrooms, which gives it a depth of flavor that’s hard to replicate with dried or canned options.
By sautéing them in butter and then adding flour to thicken the mixture, you get a rich and velvety texture that coats your tongue. It’s perfect for any occasion, whether you’re looking for a comforting side dish or a special treat to impress your guests.
Brown Mushroom Gravy
4.8 from 1676 votes
A rich and savory mushroom gravy made with brown mushrooms, perfect for drizzling over mashed potatoes or roasted vegetables. This recipe is a must-try for any occasion.
1In a large skillet, melt butter over medium heat.
2Add the onion and mushrooms, cooking until the onions are translucent and the mushrooms have released their moisture and begin to brown slightly, about 10 minutes.
3Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
4Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 2 minutes to eliminate the raw flour taste.
5Gradually pour in the beef broth while continuously whisking to prevent lumps from forming.
6Stir in the soy sauce and Worcestershire sauce.
7Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Tips: For a gluten-free version, use cornstarch instead of flour. You can also add a splash of red wine for extra depth of flavor.
Watch Video Of How Brown Mushroom Gravy Works
This brown mushroom gravy recipe is always a good idea for any occasion – whether you’re planning a family gathering or just want something comforting after a long day. It’s easy to make and works well as both a side dish and a dip.
Plus, its versatility means you can adjust the ingredients according to your taste preferences. To store leftovers, let them cool completely before transferring them to an airtight container in the fridge or freezer.
Reheating is simple – just warm it up on the stovetop or in the microwave until heated through.
❓ Frequently Asked Questions About Brown Mushroom Gravy
Q: What type of mushrooms should I use for this recipe?
A: For the best flavor, use a combination of cremini and shiitake mushrooms. They have a nice balance of earthy flavor and texture. If you can’t find cremini, feel free to substitute with button mushrooms instead.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the gravy up to a day in advance and store it in the refrigerator. However, be sure to give it a good stir before reheating it.
Q: How do I prevent the gravy from becoming too thick?
A: If you find the gravy too thick after adding the flour, simply add a little more milk or water to thin it out. You can also adjust the amount of flour according to your preference.
Q: Can I use this recipe as a base for other types of gravy?
A: Absolutely! This recipe is versatile enough that you can add different seasonings or herbs to create unique flavors. Try adding some paprika for a smoky taste or using fresh thyme for an herby flavor.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly. However, if you’re using beef broth as instructed in the original recipe, make sure to replace it with a vegetarian-friendly alternative.
Q: Can I freeze this gravy for later use?
A: Yes, you can freeze the cooked gravy in an airtight container for up to 3 months. Simply thaw it in the refrigerator overnight before reheating.
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