This Cream-Infused mushroom gravy is divine! Sauteed baby Bella mushrooms simmer in the mushroom juices with onion and carrots then finished off with a slurry and heavy cream! It’s the mushroom gravy recipe you’ll want to eat out of a spoon–delicious! I share all the tips for making the perfect pot of gravy including freezer instructions!

creamy mushroom gravy recipe  with cream and carrots    

Want more Mushroom Gravy Recipes? Try our Salisbury Steak with Mushroom Gravy, our Brown Mushroom Gravy, or Mushroom Gravy for Chicken. And if you LOVE mushrooms, you need to try this Mushroom Soup with cream cheese and sour cream (so GOOD!) 

Mushroom Gravy

Get ready to eat one of the creamiest, saucy, lip-smacking mushroom gravy recipes of your life! It’s the sauce you need in your kitchen especially if you want to hear rave feedback! This is the best homemade mushroom gravy that I’ve ever made! I can’t believe it wasn’t on my blog sooner! You can literally eat this off the spoon and serve it like cream of mushroom soup with a crusty baguette (YUM!) Okay, let’s not go there, your here for the gravy.

So, this recipe comes from my mom who makes the BEST mushroom gravy! She’s not the only one who makes it either, Slavic catering chefs cook this same gravy for Russian and Ukrainian weddings and it’s been a mushroom gravy recipe within the family circle for years (engagement parties or get-togethers!) 

This is an easy-to-make mushroom gravy recipe made from scratch without drippings! As a result, I finally watched my mom make this gravy to write everything down! You can believe, I stopped her along the way to measure out the ingredients, because like most Ukrainian moms they cook by the eyeball (the love for sharing good recipes!)

We love it with Creamy Mashed Potatoes and weddings serve this side dish to mash too! But, feel free to pour this goodness over steamed vegetables, rice, steak, chicken, pork chops, beef tips, noodles, roast, you name it! It’s the sauce worth making for a filling dinner over pasta or polenta and if that weren’t enough, this gravy freezes and reheats fantastically making it ideal for meal prep on busy Holidays like Thanksgiving or Christmas dinner!  

True Story: I brought mushroom gravy to a Potluck and someone raved it was a delicious mushroom soup! There you can serve it as a Ukrainian Cream of mushroom soup!  

Ukrainian Cream of Mushroom Soup

This gravy comes out very creamy and rich, hence the phrase “Cream of Mushroom Soup.” I can assure you it’s tasty enough for a soup alone, however, our family typically eats it as gravy or as a substitute for a can of cream of mushroom soup since it’s a creamy mushroom gravy.

This cream of mushroom gravy freezes very well which makes this recipe very handy for a cream-of-mushroom substitute. Simply freeze cooled leftovers in 15 oz portions using freezer bags.  

Fun Fact: Traditional Ukrainian Cream of mushroom soup is one typically made from chanterelles called Yushka. 

Q&A

What Does This Mushroom Gravy Taste Like?

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! 

Is Mushroom Gravy Gluten-Free?

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.

How To Make Mushroom Gravy?

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.

Why Reserve The Mushroom Juice? 

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. 

how to reserve the mushroom liquid for mushroom gravy

Can I Make This Dairy-Free?

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.

Ingredients Needed:

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!

What Size Pot To Use For Making Mushroom Gravy?

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

How To Store Creamy Mushroom Gravy?

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. 

Can you Freeze Mushroom Gravy?

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.) 

How To Make Ahead Mushroom Gravy?

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. 

What Mushrooms To Use?

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! 

What To Make With Leftover Mushroom Gravy?

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! 

Best Sides To Serve With Mushroom 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! 

   

 

Handy Tools To Make Gravy:

The BEST Tips For Mushroom Gravy:

  1. To substitute mushroom cubes strain the liquid from the mushrooms when they release juices during cooking. Use that as mushroom stock!
  2. Replace 2 cups of water with chicken broth and omit the chicken bouillon powder.
  3. For more depth or flavor use wild mushrooms like porcini or shitake mushrooms.
  4. Freeze leftover gravy in 15 oz portions for canned cream of a mushroom substitute.
  5. Smother this mushroom gravy over pork chops, beef tips, or German schnitzel.
  6. This mushroom onion gravy is made with carrots to give sweetness and more flavor!
  7. Serve this gravy as cream of mushroom soup recipe! 
  8. Slightly brown the flour for the gravy, never add cold water to hot flour it will clump! 
  9. No need to cook mushrooms in batches, use a stockpot to draw out the mushroom juices and reserve that for more mushroom flavor. I will put the mushrooms aside add them back to the same pot to finish simmering. 
  10. Always use a whisk when adding a roux or slurry to the gravy, you want it to be a lump-free gravy! 
  11. Simmer until gravy thickens to desired thickness. If you like it on the thinner side add more liquid to thin the gravy out or if you prefer thick gravy use less water by 1/2 cup. 
  12. For a brown-colored gravy use beef stock and brown the flour longer in a skillet. Using chicken stock will make for a paler gravy, if you don’t have pan drippings or stock, simply use a bouillon base or powder. 

 

Try These Creamy Casserole Recipes:

Must-Try Mushroom Recipes: 

 

 How To Make Mushroom Gravy:

Creamy Mushroom Gravy

Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 15 servings
Author: Alyona's Cooking
This Cream-Infused mushroom gravy is divine! Sauteed baby Bella mushrooms simmer in the mushroom juices with onion and carrots then finished off with a slurry and heavy cream! It's the mushroom gravy recipe you'll want to eat out of a spoon--delicious! I share all the tips for making the perfect pot of gravy including freezer instructions!   

Equipment

  • 5-quart pot
  • Wire Whisk
  • 11-inch skillet

Ingredients

Ingredients:

  • 20 oz Baby Bella mushrooms (sliced)
  • 1 carrot (finely grated)
  • 1 onion (diced)
  • 5 Tbsp butter (unsalted)
  • 3 1/4 cups water
  • 1/2 tsp garlic salt
  • 1 tsp Vegeta Seasoning
  • salt and pepper
  • 1 mushroom bouillon cube
  • 1/2 tsp chicken bouillon powder
  • 1 clove garlic (crushed)
  • 1/2 cup flour (plus 3/4 cup water for slurry)
  • 1 1/2 cups heavy cream

Instructions

  • how to brown the flour for mushroom gravy
    Begin by toasting 1/2 cup flour over high heat in a dry skillet for about 2 minutes (or until flour turns tan.) Transfer to a bowl and cool.
  • how to cook and sauté the mushrooms for mushroom gravy
    Meanwhile, in a pot fry mushrooms in butter over medium heat. Strain and reserve any mushroom juice after about 5 minutes, (should have 1/2 cup.) Transfer mushrooms into a bowl and set both aside.
  • In the same pot add 4 Tbsp of oil and saute the carrot and onion for about 5 minutes.
  • To the pot, add the reserved mushroom juice, water, sauteed mushrooms, 1 1/4 tsp salt, 1/2 tsp pepper, bouillons, Vegeta, and garlic salt. Bring to a boil and simmer over med-low heat for 20 minutes.
  • Make a slurry by slowly whisking in 3/4 cup of cold water into the toasted flour. Whisk in the slurry to the simmering pot of mushrooms. Stir in the garlic and cream. Simmer for 5 minutes.
  • Serve!

Notes

Notes: 
  • Toast flour until golden, NOT brown. Stir constantly for even browning. Cool flour completely before making a slurry, otherwise the flour will clump. 
  • Can use part chicken broth with water. Omit 2 cups of water and chicken bouillon powder and use 2 cups of chicken broth instead.
  •  If making gravy with meat no broth is needed. If using beef fry in oil first, then simmer for 40 minutes with the mushrooms. 
  • For Vegetarian mushroom gravy use broth. 
  • Add a pinch of turmeric for color. 

Nutrition per serving

Serving: 1servingCalories: 177kcalCarbohydrates: 7gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 43mgSodium: 413mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 1146IUVitamin C: 1mgCalcium: 30mgIron: 1mg

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4 comments

    • Olga

    Hey Alyona, I would like to make this recipe tomorrow. But can I substitute flour for almond flour? I’ve been doing that with all recipes, just wondering if u have tried 🙂 thanks in advance 🙂

      • Alyona’s Cooking

      Hi Olga, I’ve never used almond flour as a gravy thickener, but I’d think the closest substitute would be cornstarch or potato starch.

    • Irina

    Can I use canned mushrooms?

      • Alyona’s Cooking

      That’s a good question you probably can but it’s going to be so much more flavorful with fresh mushrooms.

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