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!
Table of Contents
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!
Ingredients
- Vegetables: Carrots, celery, onions, and garlic are the secret to thickening this gravy naturally! The vegetables are sautéed until caramelized, then blended until smooth to create a rich, velvety gravy without any flour or cornstarch.
- Butter: Adds richness and gives the gravy a silky, smooth texture. It also helps caramelize the vegetables and develop even more flavor.
- Baby Portobello Mushrooms: Add a deep, savory, earthy flavor to the gravy. I love using baby portobello mushrooms, but white button, cremini, or shiitake mushrooms work just as well!
- Beef Bone Broth: Gives the gravy a rich, savory flavor. If you’re serving this alongside a roast, you can substitute some of the broth with pan drippings for even more flavor!
- Fresh Herbs: A combination of sage, thyme, and parsley adds that classic holiday flavor. I prefer using fresh herbs, but dried herbs work too! As a general rule, substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh.
- Balsamic Vinegar: A splash at the end adds just the right amount of acidity to balance the richness of the gravy and bring all the flavors together.
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.
- Blend: Allow to cool for about 5 minutes, then transfer to a high powered blender and blend until smooth.
- Saute mushrooms: In the remaining 2 tbsp of butter, sauté the mushrooms, for about 5-7 minutes.
- Add gravy to mushrooms and return to a simmer. Season with salt, pepper and balsamic vinegar. Serve with potatoes, veggies or meat! We love serving this gravy on my Stuffing Muffin Cup Recipe!
If you love easy gravy recipes, you’ll want to try my Best Sausage Gravy and Gluten-Free Turkey Gravy too!
More Mushroom Recipes to Try
- Mushroom Tart
- Creamy Mushroom Carbonara
- Mushroom Spinach Pasta
- Sauteed Mushrooms with Garlic
- Meatball Stroganoff
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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!
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
Did You Make This?
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Nathan
I loved how thos turned out! I needed gluten free gravy and almost every recipes I found had flour or starch as a thickener. This just uses the blended up vegetables. So much better flavor!