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Mushroom Gravy Recipe

Updated on July 24, 2013

Recipe Rating

5 stars from 3 ratings of the Mushroom Gravy


You are going to love this Mushroom Gravy recipe so much, you may even lick your plate at the end of the meal! This creamy gravy combines the richness of beef with the earthiness of butter-sauteed mushrooms. Perfect for ladling over your favorite pot roast or meatloaf.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 4 - 6


  • 8 ounces White Button or Cremini Mushrooms, thinly sliced
  • 1/4 Cup Butter, divided
  • 2 Tbsp Flour
  • 1 Tbsp Beef Base
  • 2 Tbsp Red Wine, Cabernet Sauvignon is preferable
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Onion Powder
  • 3/4 Cup Milk
  • 1/2 Cup Water


  1. Melt 2 tbsp butter in a saute pan. Add your sliced mushrooms to the butter, and saute over medium heat until all liquid has evaporated and the mushrooms begin to brown. Remove from heat and set aside.
  2. In a small pot, place 2 tbsp butter and 2 tbsp flour. When the butter has melted over low heat, whisk together with the flour to form a roux. Allow your roux to cook for one minute.
  3. To the roux, add the beef base, red wine, black pepper, and onion powder. Incorporate these ingredients into the roux with a whisk. It will be a tight roux, so it may form into a ball and will not be liquid at this point. This is perfectly normal, don't panic.
  4. Mix your milk and water together in a bowl, and begin to slowly add it into the roux, all the while whisking. You should add your liquid mixture in 3 - 4 stages, not adding more liquid to the pot until the previous liquid has been fully incorporated with the roux.
  5. Once you have a smooth gravy, allow it to simmer over low heat for three minutes, stirring often. Finally, add your sauteed mushrooms into the gravy and stir. Your gravy is now ready to serve. Enjoy!

Sauteed Mushrooms:

All Liquid Incorporated into the Gravy:

Mushroom Gravy, Ready to Serve:

Recipe Alterations:

Mushroom gravy is very versatile, and tastes great with a variety of dishes. This particular recipe can be changed as follows:

  • Mushroom Onion Gravy: Thinly slice or dice 1/2 of a medium-sized onion, and sauté the onion with the mushrooms. Add the sauteed onions and mushrooms into the gravy as indicated in step #5 above.
  • Chicken-Flavored Mushroom Gravy: Simply substitute chicken base for the beef base, and white wine (Pinot Grigio preferably) for the red wine in the above recipe. You'll have a wonderful gravy for serving over your favorite chicken recipe.
  • Vegetarian Gravy: Substitute vegetable or canola oil for the butter, use vegetable base instead of beef base, and use 1 1/4 cups water total and no milk. Since the butter is being omitted, you may need to adjust the salt level up, according to your tastes. Vegetarian gravy goes well over grilled tofu, sauteed vegetables, or mashed potatoes made with vegetable stock.


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    • LauraAmsel profile image

      Laura Amsel 4 years ago from Tucson, Arizona

      jabelufiroz, Thank you, I really appreciate it!

    • LauraAmsel profile image

      Laura Amsel 4 years ago from Tucson, Arizona

      peachpurple, Thank you! If the milk gravy has too thick of a consistency for you, try replacing the milk with more water. If you use chicken stock, the gravy may turn out too salty. If you try the water and like it, let me know what you think!

    • jabelufiroz profile image

      Firoz 4 years ago from India

      Nice recipe LAURAAMSEL. Voted up.

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      Your beefy mushroom gravy is delicious! Can I use chicken stock instead of milk? I tried milk but it is too milky and thick