There’s something about a warm, rich Mushroom Gravy that makes mealtime feel extra cozy! This recipe uses sautéed onions, carrots, and celery to build a flavor-packed base, then it is blended with beef broth and herbs to create a silky smooth gravy. There is no flour or added thickeners in this recipe!

A plate of mashed potatoes topped with mushroom gravy.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Take time to caramelize the veggies. Don’t rush sautéing the veggies. Letting them get all golden and soft adds a ton of flavor to the gravy base.
  • Use a high-powered blender. This gives the gravy a beautiful, silky texture.
  • Use whatever fresh herbs you have on hand! I love adding fresh herbs to cut through the thickness of a gravy. Use what you have on hand! I’ve made this gluten free gravy with fresh rosemary, dried thyme, sage and parsley!
Kelley

Ingredients

  • Vegetables: The vegetables are the thickener to this recipe. I add in carrots, celery, onions and garlic. These veggies get caramelized then blended in a high powered blender. No flour or cornstarch is needed!
  • Butter: Gives the gravy a silky texture and rich flavor that makes everything taste better.
  • Baby Portobello Mushrooms: Use any variety of mushroom for this recipe. I used baby portobello mushrooms however button mushrooms, shiitake or creminis would work too!
  • Beef Bone Broth: I love using bone broth for its deep, savory flavor. If you’re making this alongside a roast you can use some of the drippings in place of the beef broth.
  • Fresh Herbs: Sage, thyme and parsley are added. I love to use fresh however dried can be substituted instead. I would use 1 tsp of dried herbs for 1 tbsp of fresh.
  • Balsamic vinegar: Adds just the right amount of acidity at the end and balances out all the richness.

How to Make Mushroom Gravy

  • Saute veggies: Heat 2 tbsp of butter in a large skillet over medium high heat. Add in onions, carrots and celery and saute for about 5-7 minutes or until the veggies are soft and lightly caramelized. Add in garlic and continue to sauté for one more minute.
  • Simmer: Add in beef broth, sage, and thyme, and bring to a simmer.
Sauteed veggies in a skillet.
Broth added to sauteed veggies in skillet.
  1. Blend: Allow to cool for about 5 minutes, then transfer to a high powered blender and blend until smooth.
  2. Saute mushrooms: In the remaining 2 tbsp of butter, sauté the mushrooms, for about 5-7 minutes.
Gravy base blended up in a blender.
Mushrooms sauteeing in a skillet.
  1. Add gravy to mushrooms and return to a simmer. Season with salt, pepper and balsamic vinegar. Serve with potatoes, veggies or meat!
Mushroom gravy in a skillet.

Serving Suggestions

Frequently Asked Questions

How to easily thicken my gravy

Simmer the gravy uncovered for a few minutes to let it reduce and thicken up. Continue to simmer until you reach your desired consistency.

Can I make this mushroom gravy vegetarian?

Yes! Just swap the beef bone broth for an equal amount of vegetable broth.

What mushrooms work best for mushroom gravy?

I love using baby portobello mushrooms, they have the best rich, earthy flavor! But cremini or button mushrooms will also work great.

If you love easy gravy recipes, you’ll want to try my Best Sausage Gravy and Gluten-Free Turkey Gravy too!

A plate of mashed potatoes topped with mushroom gravy.

More Mushroom Recipes to Try

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    Recipe

    Mushroom Gravy

    There’s something about a warm, rich Mushroom Gravy that makes mealtime feel extra cozy! This recipe uses sautéed onions, carrots, and celery to build a flavor-packed base, then it is blended with beef broth and herbs to create a silky smooth gravy. The mushrooms finish it off with a hearty flavor, making it perfect for serving with mashed potatoes or even a roast!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Serves 6
    Rate Print

    Ingredients 

    • 1 medium onion, diced
    • 1 medium carrot, diced
    • 1 rib celery, diced
    • 3 cloves garlic, minced
    • 4 tbsp unsalted butter, divided
    • 1 lb baby portobello mushrooms, thinly sliced
    • 3 cups beef bone broth
    • 2 sage leaves
    • 1 tbsp fresh thyme
    • 2 tbsp fresh parsley, chopped
    • 1 tbsp balsamic vinegar
    • 1/2 tsp kosher salt
    • 1/4 tsp pepper

    Instructions

    • Saute veggies: Heat 2 tbsp of butter in a large skillet over medium high heat. Add in onions, carrots and celery and saute for about 5-7 minutes or until the veggies are soft and lightly caramelized.
      Add in garlic and continue to sauté for one more minute.
    • Add in beef broth, sage, and thyme and bring to a simmer.
    • Allow to cool for about 5 minutes, then transfer to a high powered blender and blend until smooth, set aside.
    • Saute mushrooms: Add the remaining 2 tbsp of butter to the same skillet. Sauté the mushrooms, for 4-5 minutes or until they start to brown and soften.
      Add gravy to mushrooms and return to a simmer. Season with salt, pepper and balsamic vinegar.
    • Serve and enjoy with potatoes, veggies, or meat!

    Nutrition Information

    Calories: 119kcalCarbohydrates: 7gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 320mgPotassium: 379mgFiber: 2gSugar: 4gVitamin A: 2130IUVitamin C: 6mgCalcium: 25mgIron: 1mg

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