SaucesAmericanEasy

Quick Mushroom Gravy

Name: Quick Mushroom Gravy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) cremini or baby bella mushrooms, cleaned with a damp cloth, sliced ¼ inch thick; 1 medium yellow onion, halved lengthwise, then sliced into half-moons about ¼ inch thick; 3 tablespoons (43 g) unsalted butter, divided; kosher salt, to taste; freshly ground black pepper, to taste; 2 tablespoons (16 g) all-purpose flour; 2 cups (480 ml) beef broth, low-sodium; 2 (6 g) garlic cloves, minced, minced; ½ teaspoon (3 ml) soy sauce (optional); ½ teaspoon (½ g) fresh thyme sprigs or dried thyme (optional)

From the MyKitchenBank Kitchen

A silky, savory mushroom gravy ready in 20 minutes. Sautéed mushrooms and caramelized onions thicken with a flour roux and beef broth into a rich sauce perfect for steaks, mashed potatoes, roasted chicken, or poured over egg noodles. No long simmering required—just bold flavor.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: About 2 cups gravy (4 servings as a sauce)

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Steps

Before you start

Have your beef broth at room temperature or slightly warm (cold broth can clump the roux)
Slice mushrooms and onions ahead so sautéing goes fast
Use a 10–12 inch skillet or saucepan with a heavy bottom for even heat

1
Sauté mushrooms
- Heat a 10–12 inch skillet over medium-high heat.
- Add 1 tablespoon (14 g) of butter.
- Once foaming, add the sliced mushrooms in a single layer and let them sit undisturbed for 2 minutes—this helps them brown.
- Stir and cook for another 3–4 minutes, shaking the pan occasionally, until the mushrooms are golden and any liquid has mostly evaporated.
- Transfer to a plate.
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Ready when: Mushrooms are golden brown and liquid has evaporated
Tip: Don't crowd the pan or stir constantly—mushrooms need direct heat to brown properly, not steam.
2
Caramelize onions
- Reduce heat to medium.
- Add the remaining 2 tablespoons (28 g) of butter to the same skillet.
- Add the sliced onion and a pinch of salt.
- Cook, stirring every 1–2 minutes, for 4–5 minutes until the onion is soft and beginning to turn golden at the edges.
- The onion should smell sweet and fragrant.
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Ready when: Onion is soft, translucent, with golden-brown edges
Tip: Medium heat is key—too high and the onion will burn; too low and it won't develop color.
3
Add garlic and thyme
- Add the minced garlic and thyme (if using).
- Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
- You should smell a savory, aromatic note.
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Ready when: Garlic is fragrant and slightly lightened in color
Tip: Don't let garlic cook longer than 30 seconds or it will turn bitter.
4
Make flour roux
- Sprinkle the flour (2 tablespoons / 16 g) over the onion and garlic mixture.
- Stir constantly with a whisk for 1–2 minutes until the flour is fully coated in butter and paste-like.
- The mixture should turn light tan and smell nutty.
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Ready when: Roux is paste-like, light tan, and smells nutty
Tip: Whisk the roux well to prevent lumps in the final gravy. Cook it for a moment so it loses its raw flour taste.
5
Whisk in broth
- Pour the beef broth (2 cups / 480 ml) into the skillet while whisking constantly.
- Pour slowly and keep whisking to prevent lumps.
- Scrape up any browned bits stuck to the bottom of the pan—they add flavor.
- The mixture should be smooth and coming together as a sauce.
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Ready when: Broth is fully incorporated and no lumps remain
Tip: Whisk the entire time while adding the broth to keep the roux from lumping. If a few small lumps form, strain the gravy at the end.
6
Return mushrooms and simmer
- Add the reserved cooked mushrooms back to the skillet.
- Bring the gravy to a gentle simmer over medium heat, stirring occasionally.
- Simmer for 2–3 minutes until the gravy thickens enough to coat the back of a spoon—it should not be watery or too thick.
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Ready when: Gravy coats the back of a spoon and drips slowly
Tip: Don't boil hard or the gravy may break or become too thick. A gentle simmer is ideal.
7
Season and finish
- Remove from heat.
- Stir in the soy sauce (½ teaspoon / 3 ml) if using—it deepens the savory flavor without making the gravy taste like soy.
- Taste and adjust salt and pepper to your preference.
- Remember that the broth is already salted, so taste before adding more.
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Ready when: Seasoning is balanced and gravy tastes rich and savory
Tip: Add salt slowly—store-bought broth is often salty enough on its own. Taste as you go.

Good to know

Tips

For a thicker gravy, use 2½ tablespoons (20 g) of flour; for thinner, use 1½ tablespoons (12 g). Thinner is often better—you can always reduce it by simmering longer.
Make this gravy in a wide, heavy-bottomed skillet or saucepan (not a tall pot) so the mushrooms and onions have room to cook and brown evenly.
If the gravy has lumps after whisking in the broth, strain it through a fine-mesh sieve or push it through a fine-mesh strainer with the back of a spoon.
This gravy is best served fresh, but if made ahead and it thickens in storage, thin it with a splash of warm broth or water when reheating.

Make ahead

Prepare mushrooms and onions up to 4 hours ahead, stored separately in the refrigerator. The finished gravy can be made up to 2 days ahead and refrigerated, then gently reheated over medium-low heat with a splash of broth if it thickens too much.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months. To reheat: thaw overnight in the fridge, then warm gently over medium-low heat on the stovetop, stirring often and adding a splash of broth if it becomes too thick.

Substitutions

cremini or baby bella mushrooms → cremini, shiitake, or a mix of cremini and white button mushrooms. Cremini and baby bella are the same mushroom at different stages. Shiitake will give a deeper, earthier flavor. Avoid watery white mushrooms alone—they add more liquid.
beef broth, low-sodium → chicken broth or vegetable broth. Chicken broth is milder; vegetable broth will make the gravy less rich. Either works, but beef broth is most traditional.
unsalted butter → olive oil or vegetable oil. Use the same total amount (3 tablespoons / 43 g). Olive oil will give a slightly different flavor; the gravy will taste less creamy.
fresh thyme sprigs or dried thyme → sage, rosemary, or a pinch of Worcestershire sauce. Thyme is traditional; sage or rosemary add earthiness. Worcestershire adds umami without an herbal note.