Mushroom Gravy with Herbs (Printable)

Rich mushroom gravy featuring fresh herbs, perfect for mashed potatoes and roasted dishes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 ounces cremini or button mushrooms, sliced

→ Liquids

05 - 2 cups vegetable broth
06 - ½ cup whole milk or plant-based milk
07 - 2 tablespoons soy sauce
08 - 1 tablespoon Worcestershire sauce (vegetarian if preferred)

→ Thickeners & Seasonings

09 - 3 tablespoons all-purpose flour
10 - ½ teaspoon dried thyme
11 - ½ teaspoon dried sage
12 - ½ teaspoon freshly ground black pepper
13 - Salt, to taste

# Directions:

01 - Melt butter in a large skillet over medium heat. Add onion and cook until translucent, approximately 3 minutes.
02 - Incorporate garlic and mushrooms. Stir occasionally until mushrooms are browned and tender, about 8 minutes.
03 - Sprinkle flour over the vegetables, stirring to coat evenly. Cook for 1 to 2 minutes to eliminate raw flour flavor.
04 - Slowly pour in vegetable broth while stirring continuously to avoid lumps.
05 - Stir in milk, soy sauce, Worcestershire sauce, thyme, sage, and black pepper until well combined.
06 - Bring mixture to a gentle simmer, stirring occasionally. Cook for 5 to 7 minutes until desired thickness is reached.
07 - Taste and season with salt as needed.
08 - Serve warm, ideal for mashed potatoes, roasted meats, or vegetables.

# Cooking Tips:

01 -
  • It transforms humble mushrooms into something that tastes like it took hours but comes together in half that time.
  • Works just as beautifully over potatoes as it does pooling alongside chicken or beef.
  • The kind of sauce that makes people think you're a more accomplished cook than you actually are.
02 -
  • If your gravy seizes into a lumpy mess, don't panic—strain it through a fine mesh sieve or blend part of it with an immersion blender and it comes back to life.
  • The difference between thin and thick gravy often comes down to how long you let it simmer; don't stop stirring, and watch how it coats the back of a spoon.
  • Taste it before serving because salt levels vary wildly between broths and that one adjustment makes all the difference.
03 -
  • Toast the flour in the butter for an extra minute—not just cooking it but actually letting it turn light golden—and you'll taste a subtle nuttiness that elevates everything.
  • Keep your broth warm before adding it; cold broth hitting hot fat creates a shock that sometimes leads to separation, so heat it gently while you're browning the mushrooms.

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