In this recipe for mushroom gravy, we’ve suggested using cremini mushrooms, for a deeper and earthier flavor than common varieties, such as button mushrooms. Creminis also hold their shape during the longer cooking time, and won’t turn mushy like other mushrooms. If you can’t find creminis at your local grocery store, shiitake and portobello mushrooms also work well in this recipe.
It’s important not to rush cooking the mushrooms before adding the remaining ingredients and broth. This cooking time allows the mushrooms to release excess moisture and start to brown, which adds a desirable depth of flavor to the final gravy. For more tips and tricks on how to get the most out of your mushrooms, take a look at our helpful mushroom cooking guide.
If you’re making this gravy for gluten-free guests, then you’ll need to omit the all-purpose flour from the recipe above. The flour is key to thickening the gravy but this can be achieved in different ways. Some chefs will add cornstarch instead for a vegan alternative. If you choose this method, simply remove a few tablespoons of the gravy towards the end of cooking and add to a small mixing bowl with two tablespoons of cornstarch. Stir to combine then return it to the skillet and keep stirring until the gravy thickens. There are other methods for thickening gravy without flour that you can explore in our detailed article including potato starch and tapioca starch.
Variations: Vegan or Cream-Based
In the recipe above we’ve shared a vegan option to cater to a wider variety of dietary needs over the holidays. However, you can tweak this recipe to add cream to the base if you want to create a vegetarian option and make it more indulgent. Heavy cream can be added towards the end of cooking, and swirled into the gravy for a velvety texture. If, after adding the cream, it feels a little heavy, try incorporating a dash of freshly squeezed lemon juice to brighten the flavors.
Storage and Serving Tips
Mushroom gravy can be stored in the refrigerator for up to three days in an airtight container. Make sure it’s cooled completely before transferring to the fridge. To reheat, it’s best to do this on the stovetop over low heat. Stir occasionally to prevent it sticking to the pan and you can add a splash of water to help loosen the gravy if it’s too thick.
Mushroom gravy should be served warm from the stovetop in a gravy boat that can be passed around between guests at the table. Pour over the top of meatloaf or mashed potatoes to add an inviting umami richness to your next festive meal with friends and family.
