Homemade Mushroom Gravy Recipe

When you’re in the mood for comfort food, opt for this quick homemade mushroom gravy! Put on a roast, boil some potatoes, and simmer a pot of corn. Top each with this warm, rich, dark gravy for an instantly satisfying dinner. It’s especially enjoyable on a mid-winter’s night.

Growing up, my mother always served brown gravy with mashed potatoes. Did your mother or grandmother pair those together too? If she made a roast, the drippings were used as a flavorful base for the gravy. But if there was no roast to match the mashed potatoes, she dumped contents out of a small, packaged pouch.

It seems like a store-bought pouch makes gravy instant. But in reality, homemade gravy takes roughly the same amount of time. Okay, perhaps it takes five extra minutes to chop the fresh vegetables. But those five minutes are worth every second once you savor the hearty, deep flavors of homemade mushroom gravy.

Begin by chopping and sauteing onion, garlic and mushrooms. Next, create a rue in the same skillet using butter and flour. Lastly, add in the broth and herbs, whisk until the mixture thickens, then allow it to simmer and meld together all of the glorious flavors.

At last, spoon the warm, rick, chunky, dark gravy over your moist roast, steaming mashed potatoes, and buttery corn. You won’t be disappointed that you took the extra five minutes to make homemade gravy instead of using a store-bought pouch.

Yield: 8

Homemade Mushroom Gravy

Homemade Mushroom Gravy

This chunky, dark gravy overflows with rich flavors. The best part? It only takes 20 minutes to prepare! 2

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 2 Tbsp butter and 4 Tbsp butter, or roast drippings
  • 1 onion, diced
  • 1 clove of garlic, diced
  • 16 oz fresh mushrooms, washed and chopped
  • ¼ cup of all purpose flour
  • 2 cups of broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup of whole milk or cream


  1. Melt the 2 Tbsp of butter in a skillet. Add the diced onion and cook over medium high heat until translucent, approximately 5 minutes.
  2. Add the diced garlic and mushrooms. Cook 5-7 minutes until the liquid is evaporated.
  3. Add the additional 4 Tbsp of butter plus the ¼ cup of flour. Stir until the butter is melted and all ingredients are well combined. (The mixture will be thick.)
  4. Next pour in the broth, salt and pepper. Whisk until all ingredients are combined and the mixture begins to thicken. Turn heat to low, cover, and allow to simmer for 5-10 minutes, stirring occasionally. Gently stir in the whole milk or cream before serving.


Pairs well with meatballs or mashed potatoes.

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