If you’re craving something rich, velvety, and packed with deep mushroom flavor, you’re absolutely going to love this Creamy Mushroom Gravy from Scratch Recipe. I first tried this gravy on a chilly evening, and it completely elevated a simple chicken dinner into something restaurant-worthy. Whether you’re serving it over steak, mashed potatoes, or even schnitzel (a personal favorite), this gravy hits all the right notes — comforting, aromatic, and surprisingly easy to make from scratch!

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Why You’ll Love This Recipe

No Drippings Needed: This gravy doesn’t rely on meat drippings, making it perfect for both vegetarians (with veggie stock swaps) and anyone starting from scratch.
Rich & Creamy Texture: Thanks to the butter and flour roux, you get a luscious gravy that clings beautifully to whatever you drizzle it over.
Simple Ingredients: You won’t need fancy or obscure ingredients – just pantry staples and fresh mushrooms for big flavor.
Freezes Perfectly: Make extra and freeze portions for quick weeknight dinners when time is tight.

A white plate with a base layer of light-brown creamy mashed potatoes, topped by a thick, crispy golden-brown fried meat layer. The top layer is covered with a rich, glossy brown mushroom gravy with visible whole and sliced mushrooms. A woman's hand is holding a fork, gently pressing into the crispy meat layer, causing the gravy to spread slightly. There is a small portion of green leafy garnish visible on the side, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Creamy Mushroom Gravy from Scratch Recipe works in harmony to build layers of flavor without any fuss. When shopping, opt for fresh mushrooms and good quality beef stock – you’ll notice the difference!

Olive Oil: Just a splash to start your mushrooms off nicely without burning.
Butter (unsalted): We use it twice – once for sautéing mushrooms and again for the roux; unsalted lets you control seasoning perfectly.
Garlic (finely minced): Adds that lovely aromatic punch that pairs beautifully with mushrooms.
Mushrooms (sliced): Any button or cremini mushrooms work; slice them around 3mm thick for the best texture.
Salt and Black Pepper: Keep it simple but essential to enhance the natural mushroom flavors.
Flour (plain/all-purpose): This thickens the gravy into a creamy delight — a key player here!
Beef stock/broth: The backbone of the gravy’s rich flavor; a better stock creates a deeper color and taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Creamy Mushroom Gravy from Scratch Recipe is—it’s easy to tweak depending on your mood or diet. Feel free to personalize it!

Vegetarian Version: I swap beef stock for a rich vegetable stock and sometimes add a splash of soy sauce to deepen the umami flavor.
Extra Earthy Flavor: Adding a handful of chopped dried porcini rehydrated in warm water can take the mushroom intensity to the next level.
Herb Infusion: Fresh thyme or rosemary stirred in during the mushroom sauté really ups the aromatic game without overpowering.

How to Make Creamy Mushroom Gravy from Scratch Recipe

Step 1: Sauté Your Mushrooms and Garlic

Heat the olive oil and butter in a medium skillet over medium heat. Toss in your sliced mushrooms and sprinkle with salt and black pepper. You’ll want to give them a good stir now and then – this helps release their moisture and encourages that beautiful golden color I love. After about 5-7 minutes, when they’re soft and browned, add the finely minced garlic and sauté for another minute until fragrant. Trust me, the aroma alone will have you hooked.

Step 2: Make the Roux

Remove the mushroom mixture from the pan and set aside. In the same pan, melt the remaining butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes. This step is crucial to avoid a raw flour taste and to get that luscious creamy base. Your roux should turn a lovely golden color—don’t let it get too dark or burnt.

Step 3: Combine and Simmer

Gradually whisk in the beef stock, making sure to keep stirring so no lumps form. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until it thickens, usually about 5 minutes. Once your gravy has reached that perfect creamy consistency, stir the sautéed mushrooms back in. Give it a taste and adjust the salt and pepper to your liking.

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Pro Tips for Making Creamy Mushroom Gravy from Scratch Recipe

Get Mushrooms Just Right: Don’t overcrowd your pan when sautéing; giving them space helps them brown evenly instead of steaming.
Roux Watch: Stir constantly when cooking flour and butter to prevent clumping and burnt bits — patience pays off here.
Stock Quality Matters: Using a flavorful beef stock adds depth every time—I always keep a good quality boxed or homemade one on hand.
Adjust Texture Thoughtfully: If your gravy gets too thick, thin it gently with a little extra stock or water instead of milk for the best flavor.

How to Serve Creamy Mushroom Gravy from Scratch Recipe

A white plate holds a base layer of creamy mashed potatoes, soft and smooth in texture. On top of the potatoes is a layer of crispy breaded pieces in golden-brown color, arranged neatly. A thick, rich brown gravy with visible mushroom slices is being poured over the breaded pieces from a ladle, covering them and slowly dripping down the sides. In the background, a greens garnish adds a touch of fresh color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish off this gravy with a sprinkle of freshly chopped parsley or chives—they add a pop of color and a hint of freshness that brightens the rich sauce beautifully. Sometimes a drizzle of truffle oil takes it over the top if you’re feeling fancy.

Side Dishes

This mushroom gravy is insanely good over buttery mashed potatoes or golden roasted veggies. If I’m in an Aussie mood, I serve it with schnitzel and a side of crispy rosti – my family goes crazy for it every time!

Creative Ways to Present

For special occasions, I like to spoon the gravy artfully over a beef Wellington or a perfectly cooked roast chicken. You can also serve it in a small gravy boat at the table for a cozy, rustic touch that encourages everyone to indulge as much as they want.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover gravy to an airtight container and keep it in the fridge for up to 3 days. When you reheat, just warm it gently on the stove or in the microwave, stirring now and then.

Freezing

This gravy freezes like a dream. Portion it into freezer-safe containers or bags, label them, and pop them in your freezer for up to 3 months. It thawed perfectly every time for me, with no weird texture changes.

Reheating

When reheating, do it slowly over low heat, adding a splash of stock or water if it’s thickened too much. Stir consistently to avoid lumps and keep that silky smooth texture that makes this gravy so irresistible.

FAQs

Can I make this Creamy Mushroom Gravy from Scratch Recipe vegetarian?

Absolutely! Just swap the beef stock for a flavorful vegetable stock and maybe add a splash of soy sauce or tamari to boost the umami. The mushrooms still give it plenty of depth, making it just as comforting.
What mushrooms work best for this gravy?

I recommend using white button or cremini mushrooms sliced about 3mm thick. They cook quickly, develop great flavor, and hold their texture perfectly in the gravy.
How do I avoid lumps in my gravy?

Whisk continuously when adding flour to butter to make a smooth roux, and when adding the stock, pour it in gradually while whisking briskly. This prevents clumps from forming and keeps your gravy silky.
Can I make this gravy ahead of time?

Yes! It even freezes beautifully. Just store it in an airtight container once cooled, and reheat gently when needed. I like to make a big batch to have on hand.

Final Thoughts

I absolutely love how this Creamy Mushroom Gravy from Scratch Recipe turns out every time—rich and satisfying but still straightforward to pull together. It’s become my go-to for jazzing up weeknight meals or adding a touch of elegance to Sunday roasts. I’m confident once you try it, you’ll find yourself reaching for this recipe again and again, just like I do. So next time you want to impress your family or friends with something homemade that tastes incredible, give this gravy a whirl—you won’t regret it!