Creamy Mushroom Gravy

This mushroom gravy is prepared similar to cream of mushroom soup as its rich and creamy. However, this gravy contains different flavors making it uniquely delicious with Ukrainian roots. It is not a runny mushroom gravy and is thickened with a slurry instead of a traditional roux (easy!)

It tastes so good, I can literally eat it from the spoon! Cream of Mushroom is typically a condensed creamy soup thickened with cornstarch. It’s best used in casserole recipes and comes in different flavors like mushrooms, celery, or cream of chicken. Since this gravy is so flavorful, it can be made as a mushroom gravy for steak, chicken casserole, or turned into a swiss steak casserole using this gravy!

This gravy is made without a roux (flour slurry instead) and way tastier than any mushroom gravy recipe I’ve made! This gravy recipe is made of basic ingredients like carrot, onion, and baby Bella mushrooms (or button mushrooms) then simmered in seasoned water and mushroom broth. The addition of heavy cream makes this rich and delightful! 

Most Creamy Mushroom Gravy recipes, do contain flour. However, to make mushroom gravy gluten-free, use an equal amount of cornstarch for a one-to-one substitute. Also, be sure to check all the spices to ensure they are gluten-free.

This cream-infused gravy from scratch is full of flavor making it far more flavorful than any canned soup or packaged gravy! Fresh dill is a Ukrainian staple herb used throughout our cuisine so it will pair really nicely with this gravy.

To make a golden gravy toast your flour and strain that mushroom juice (for a homemade mushroom broth!) It makes an incredible vegetarian gravy since it has no meat!

Here’s how to make easy mushroom gravy;

• To Begin: start by browning the flour. Take a large 11-inch skillet and toast the flour in a dry skillet over high heat. Stir frequently until it turns tan and smells toasty do not brown for too long. (Should take about 2 minutes to toast the flour.) Transfer to a bowl and set flour aside to cool. You do not want to make the slurry with hot flour it will clump up.
• Meanwhile, Sautee the mushrooms in 5 tablespoons of butter for 5 minutes over medium heat in a 4-quart pot. Strain and reserve the mushroom juice and place mushrooms into a bowl (mushrooms should have released about 1/2 cup of juices.)
• In the same pot add 4 Tbsp of oil and sautee the onion and carrots for 5 minutes over med-high heat.
• Add the mushrooms back to the pot. Add in the water, reserved mushroom juice, and all the seasonings. Simmer over low for 20 minutes.
• Make the slurry by adding 1/2-3/4 cup of water to the cooled flour until smooth.
• Using a wire whisk, whisk in the slurry to the simmering gravy and stir in the cream. Bring the gravy to a gentle simmer and remove it from the heat.
• Stir in 1 garlic clove (crushed.)
• Serve.

Once the mushrooms start sweating and releasing liquid, you’ll want to save all those juices for the gravy! All that mushroom juice is actually mushroom broth that will give your gravy tons of flavor. 

To make Vegan Mushroom Gravy, sub in vegan butter and plain almond milk for the cream and butter. Also, use a vegetable broth in place for the chicken stock powder.

I love how simple and easy this gravy comes together! The next time you walk through the produce section make sure you pick up fresh mushrooms! 

There is no need for making shortcuts to make gravy using canned soups like cream of mushroom soup. And you don’t have to use exotic herbs or wine to make delicious gravy!

The only complicated ingredient is the mushroom bouillon cubes, which are easily available online and found in most Russian or Polish supermarkets. Also, feel free to use part chicken broth for the water and omit the chicken bouillon powder.

Ingredients:

• Vegetables- I diced an onion and finely grated one carrot. The carrots make the gravy naturally sweet.
• Mushrooms- use Bella baby mushrooms or white button mushrooms, those are easily available. This recipe calls for 20 oz of button mushrooms, but I have gotten away with 17 oz too!
• Seasonings- a spice blend like Vegeta (an all-purpose seasoning) is easily available online or in European grocery markets. I use that with conjunction of salt, pepper, garlic salt, and chicken bouillon powder.
• Broth- use high-quality chicken stock or bouillon powder! I tend to have the stock powder but my mom said that this gravy is best with chicken broth! To use broth, omit the chicken bouillon powder and use about 2 cups of chicken broth in place of 2 cups of the water called for in this recipe. Otherwise, season the water with bouillon cubes or chicken stock powder. You can also use part vegetable broth. 
• Butter- adds flavor! Use unsalted butter.
• Oil- any mild-flavored oil to sautee the onion and carrots. I used avocado oil, but feel free to use oil and butter when cooking the mushrooms!
• Slurry- mix in 1/2 cup of cold water to 1/2 of toasted and cooled flour. Add in an additional 1/4 cup of water if too thick.
• Heavy Cream- lightens up this gravy and gives it a paler appearance.
• Garlic- gives flavor to the mushrooms!

Note: if you cannot find mushroom bouillon cubes, make your own! Simply strain the juice from your mushrooms when they fry. That’s your homemade mushroom broth; add it to the simmering pot of potatoes. Feel free to add a heaping tablespoon of sour cream to make things creamier!

This recipe yields about 5 cups of gravy. Use a 4-quart pot to ensure all the gravy fits. 

Leftovers can keep in the fridge for up to 4 days. Anything longer should be frozen.

To Reheat: simply revive the gravy by reheating it in a stockpot. Or you can microwave it until hot stirring every 40 seconds. 

Yes! I’ve had successful results with freezing most gravy recipes. Mushrooms freeze well if they will be repurposed for stews, stir-fry, or cream of mushroom soup gravy.

To Freeze Mushroom Gravy: cool completely. Ladle 1 3/4 cup portions into freezer bags (equivalent to a can cream of mushroom soup) and freeze up to 4 months. 

To Reheat: thaw overnight and reheat in a saucepan until heated thoroughly. For a quick defrost run through a microwave on defrost mode or remove the freezer bag off the frozen block of gravy and place it into a saucepan. Heat over med-low heat until the gravy melts (stir every 5 minutes.) 

Are you planning to make gravy for a future dinner but don’t want to make everything from scratch the day of hosting? Prep the gravy ahead of time! Gravy can reheat slowly in a crockpot hours before dinner or it can be frozen weeks in advance!  

CrockPot: Place refrigerated cold gravy into a crockpot and cook over warm or low heat for up to 2 hours. If the gravy is frozen thaw completely before reheating in a slow cooker. 

This gravy is loaded with a ton of flavor so there’s no need to go out of your way for porcini, or shitake mushrooms. The best and most available mushrooms are cremini mushrooms like Bella or white button mushrooms. They are cheap and work fantastic! 

Turn leftovers into a gourmet dinner by cooking wild rice and stirring in mushroom gravy to the mix–you’ll have a mushroom risotto dish! Since this mushroom sauce is thick you can use is it in place for Cambell’s canned mushroom soup! So, chicken casseroles, fish, and potatoes are ingredients you can add to use up the gravy! 

If serving this Mushroom Gravy as a soup, pair it with a hearty loaf of bread or crackers. Here are some tasty side dishes and meat sides to pack extra protein into your meal! 

• Squash Dinner Rolls– perfect for fall! Slather with butter and jam!
• Cranberry Sauce- to complete a Thanksgiving dinner with a side of Mashed Potatoes and gravy!
• Dill Pickles- for a vinegary side to this cream-infused gravy.
• Whole Wheat Sourdough Bread- so hearty and filling!
• Parmesan Crostini Recipe– perfect crusty slices of bread to dip into the gravy!
• Hamburger Steaks with Mushroom Gravy (Meatballs)- omit the meatloaf glaze and ladle over this creamy gravy instead! (P.S. these meatballs are gluten-free!)
• Meatloaf with Mushroom Gravy (omit the glaze.)
• Turkey- such a great way to feed a crowd with a side of mashed potatoes and a creamy mushroom gravy!
• Pork Chops with Mushroom Gravy! Sear your favorite steaks or chops and call it dinner!