Mushroom Gravy

Amanda Smith


This homemade mushroom gravy is delicious. Very good on Salisbury Steak, Schnitzel, or just on mashed potatoes.

★★★★★ 1 vote
25 Min
Stove Top


4 Tbsp
vegetable oil
1/3 c
ground black pepper, to taste
salt, to taste
2 c
beef broth, hot
1/3 c
onion, finely chopped
1 1/2 tsp
fresh garlic, minced (about 3 cloves)
1 1/2 tsp
parsley, fresh
1 c
fresh mushrooms, sliced
1 Tbsp
1/4 c
dry white wine

How to Make Mushroom Gravy


  • 1Heat oil in skillet on medium-high and add flour to make a thin roux. Sprinkle with salt and pepper.
  • 2Stir constantly to avoid scorching.
  • 3When the roux becomes a nice opaque tan, slowly pour in the broth, whisking quickly as you do this to avoid lumps.
  • 4Turn heat down to medium-low and let bubble (not boil) for about 5 minutes, to thicken, stir frequently to avoid scorching.
  • 5Then turn heat to low, cover and simmer about 10 minutes. Keep stirred!
  • 6Meanwhile, melt butter in another skillet and add onion, mushrooms, garlic, and parsley.
  • 7Saute until onions are almost transparent.
  • 8Slowly pour in wine and saute vegetables until wine cooks down 3/4 of the way.
  • 9Add vegetables to beef gravy and bring heat back to medium, let bubble about 5 minutes longer.
  • 10Remove from heat and serve over your choice.

Printable Recipe Card

About Mushroom Gravy

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: American