This mushroom gravy isn’t your average sauce. It’s velvety, packed with umami flavor, and balanced with the sweet, subtle bite of shallots and a medley of fresh herbs. Whether you’re serving a festive dinner or a comforting weeknight meal, this gravy brings a gourmet touch with minimal effort. It’s also easily adaptable for vegetarians or vegans by using plant-based butter and broth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Butter or olive oil
Shallots, finely chopped
Garlic, minced
Fresh mushrooms (such as cremini or button), sliced
All-purpose flour
Vegetable or chicken broth
Heavy cream or plant-based cream alternative
Fresh thyme
Fresh rosemary
Salt and pepper to taste
Directions
Heat butter or olive oil in a skillet over medium heat.
Add chopped shallots and sauté until translucent and golden, about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
Sprinkle flour over the mixture and stir well to coat the mushrooms and shallots.
Slowly whisk in the broth, ensuring no lumps form.
Reduce the heat and simmer until the gravy thickens, about 5-7 minutes.
Stir in the heavy cream and chopped herbs. Simmer for an additional 2-3 minutes.
Season with salt and pepper to taste.
Serve warm over your favorite dishes.
Servings and timing
This recipe yields approximately 6 servings and takes about 25 minutes to prepare from start to finish—15 minutes of active cooking and 10 minutes of simmering and assembly.
Variations
Vegan Option: Use plant-based butter and a dairy-free cream such as coconut cream or cashew cream.
Mushroom Blend: Try mixing different mushrooms like shiitake, oyster, or portobello for a deeper, more complex flavor.
Wine Addition: Add a splash of dry white wine or sherry after the mushrooms are browned for extra depth.
Thicker Texture: Use a cornstarch slurry instead of flour if you prefer a gluten-free version.
Add Heat: Include a pinch of crushed red pepper flakes for a spicy kick.
Storage/Reheating
Store leftover mushroom gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring frequently. If the gravy thickens too much upon chilling, add a splash of broth or cream to loosen the consistency. This gravy can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
How do I prevent lumps in my gravy?
Whisk the broth in slowly while stirring constantly to prevent flour lumps from forming. Using a fine-mesh sieve to strain the gravy at the end can also help.
Can I make this gravy ahead of time?
Yes, this gravy can be made up to 2 days in advance and stored in the refrigerator. Reheat over low heat, adding a bit of broth if needed.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by substituting the flour with cornstarch or a gluten-free all-purpose flour.
Can I use dried herbs instead of fresh?
Yes, use about one-third the amount of dried herbs since they are more concentrated in flavor than fresh.
What kind of mushrooms work best?
Cremini mushrooms are a great choice for a rich flavor, but white button mushrooms, shiitake, or a blend of wild mushrooms also work well.
How can I make the gravy thicker?
Simmer the gravy longer to reduce and thicken it, or add a small amount of cornstarch mixed with water to reach your desired consistency.
Can I freeze this mushroom gravy?
Yes, it freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
What’s the best cream substitute for vegans?
Full-fat coconut milk, cashew cream, or soy-based cream alternatives are excellent vegan substitutes for heavy cream.
Does this gravy pair well with meat?
Absolutely. This gravy complements roast chicken, turkey, beef, and, adding a rich, savory depth to the dish.
Can I make this without cream?
Yes, you can omit the cream and use more broth for a lighter version, though it won’t be as rich or creamy.
Conclusion
This Thick and Creamy Mushroom Gravy with Shallots & Herbs is a flavorful, versatile addition to any meal. Whether you’re dressing up a holiday spread or enhancing your everyday dinner, this sauce delivers comfort and richness with every spoonful. It’s easy to make, easy to customize, and guaranteed to impress.
This Thick and Creamy Mushroom Gravy with Shallots & Herbs is a savory, velvety sauce made with caramelized shallots, earthy mushrooms, and fresh herbs. Perfect for topping mashed potatoes, roasted vegetables, meat dishes, or used as a dip, it’s rich in umami flavor and easily customizable for vegan or vegetarian diets.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 servings
Category:Sauce
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 tablespoons butter or olive oil
2 shallots, finely chopped
2 cloves garlic, minced
12 oz fresh mushrooms (cremini or button), sliced
2 tablespoons all-purpose flour
2 cups vegetable or chicken broth
1/2 cup heavy cream or plant-based cream alternative
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Instructions
Heat butter or olive oil in a skillet over medium heat.
Add chopped shallots and sauté until translucent and golden, about 5 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release moisture and begin to brown, about 8–10 minutes.
Sprinkle flour over the mixture and stir well to coat the mushrooms and shallots.
Slowly whisk in the broth, ensuring no lumps form.
Reduce heat and simmer until the gravy thickens, about 5–7 minutes.
Stir in the heavy cream and chopped herbs. Simmer for an additional 2–3 minutes.
Season with salt and pepper to taste.
Serve warm over your favorite dishes.
Notes
Use a mix of mushrooms like shiitake or oyster for deeper flavor.
For vegan version, use plant-based butter and cream.
Use a cornstarch slurry instead of flour for gluten-free version.
Add a splash of dry white wine for added depth.
Store leftovers in the fridge up to 4 days or freeze up to 2 months.
