This mushroom gravy is meticulously prepared to achieve a taste and texture similar to a rich, homemade cream of mushroom soup. However, it boasts a unique blend of flavors deeply rooted in Ukrainian culinary traditions, setting it apart from typical mushroom gravies. Unlike many runny gravies, this one achieves a perfect, velvety thickness, thanks to a simple slurry rather than a traditional roux, making the process incredibly easy and foolproof.

It’s so irresistibly delicious that, as mentioned, you’ll want to eat it straight from the spoon! While canned cream of mushroom soup is typically a condensed, cornstarch-thickened product often used in casseroles, this homemade gravy offers unparalleled depth. Its robust flavor profile makes it an excellent mushroom gravy for steak, a fantastic base for chicken casseroles, or an inspired addition to a Swiss steak casserole. The key difference lies in its preparation: it’s made without a roux (using a flour slurry instead), and its blend of basic ingredients like finely grated carrots, diced onions, and flavorful baby Bella (or white button) mushrooms, simmered in seasoned water and mushroom broth, creates a taste far superior to any other mushroom gravy I’ve ever made. The final touch of heavy cream simply elevates it to a truly rich and delightful experience.

Most creamy mushroom gravy recipes traditionally contain wheat flour as a thickening agent. However, adapting this delicious gravy to be gluten-free is quite straightforward. Simply substitute an equal amount of cornstarch for the flour when preparing the slurry. Cornstarch acts as a one-to-one thickener for this purpose. Additionally, always remember to carefully check the labels of all your spices and bouillon powders to ensure they are certified gluten-free, preventing any hidden gluten from making its way into your dish.

Crafting this cream-infused gravy from scratch yields a depth of flavor far superior to any canned soup or packaged gravy. Incorporating fresh dill, a staple herb in Ukrainian cuisine, will beautifully complement the rich flavors of this gravy. For a gravy with a beautiful golden hue, remember to lightly toast your flour, and always strain that precious mushroom juice to create a homemade mushroom broth that enhances the flavor profile significantly. This recipe is also fantastic as an incredible vegetarian gravy, given it contains no meat.

Here’s a simplified breakdown of how to make this easy mushroom gravy:

• To Begin: Start by browning the flour. In a large 11-inch skillet, toast ½ cup of flour over high heat. Stir continuously to prevent burning until it turns a light tan and releases a nutty, toasty aroma. This typically takes about 2 minutes. Immediately transfer the toasted flour to a bowl and set it aside to cool completely. It is crucial for the flour to be cool before making the slurry, as hot flour will clump when combined with cold water.
• Meanwhile, in a 4-quart pot, sauté the sliced mushrooms in 5 tablespoons of butter over medium heat for about 5 minutes. The mushrooms will release their liquid. Carefully strain and reserve this mushroom juice – you should have approximately ½ cup. Transfer the sautéed mushrooms to a separate bowl and set them aside.
• In the same pot used for the mushrooms, add 4 tablespoons of oil. Increase the heat to medium-high and sauté the diced onion and finely grated carrots for about 5 minutes, until softened and aromatic.
• Return the sautéed mushrooms back to the pot with the onions and carrots. Add the measured water, the reserved mushroom juice, and all your chosen seasonings (salt, pepper, garlic salt, Vegeta, mushroom bouillon cube, and chicken bouillon powder). Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld beautifully.
• Make the slurry by gradually adding ½ to ¾ cup of cold water to the completely cooled toasted flour, whisking vigorously until a smooth, lump-free mixture is formed. Adjust water as needed for desired consistency.
• Using a wire whisk, slowly whisk the prepared slurry into the simmering gravy in the pot. Then, stir in the heavy cream. Continue to whisk gently until the gravy begins to thicken to your desired consistency. Bring it to a gentle simmer for a moment, then remove it from the heat.
• Stir in 1 crushed garlic clove at the very end for a fresh burst of flavor that brightens the entire dish.
• Serve hot and enjoy!

This is a critical step for maximizing flavor! When mushrooms are sautéed, they release a significant amount of liquid as they sweat. This liquid is packed with natural, earthy mushroom flavor – essentially, it’s a homemade mushroom broth. By carefully reserving these precious juices and incorporating them back into your gravy, you’re intensifying the mushroom essence, adding a foundational layer of umami, and ensuring every spoonful is bursting with rich, authentic taste. It makes a world of difference compared to using plain water or broth alone.

Absolutely! This creamy mushroom gravy can be easily adapted to be completely dairy-free or even vegan without compromising on its rich flavor. To achieve a delicious Vegan Mushroom Gravy, simply make a few key substitutions: swap the unsalted butter for an equal amount of vegan butter, and use a plain, unsweetened almond milk or other plant-based cream (like full-fat coconut milk for extra richness) in place of the heavy cream. Additionally, ensure you use a good quality vegetable broth instead of chicken stock powder or chicken bouillon for the liquid base. Always double-check your seasonings to ensure they are also vegan-friendly.

I genuinely appreciate how effortlessly and simply this gravy comes together, proving that you don’t need a pantry full of exotic ingredients or shortcuts like canned soups to achieve extraordinary flavor. The next time you’re at the grocery store, make sure to pick up fresh mushrooms – they are the star here! Forget about complicated herbs or expensive wines; the magic is in the fresh, wholesome components and a few key seasonings.

The only ingredient you might need to seek out is mushroom bouillon cubes, which are readily available online and commonly found in most Eastern European grocery stores, especially Russian or Polish markets. Alternatively, you can use a portion of high-quality vegetable or chicken broth in place of some water and omit the chicken bouillon powder for a similar effect.

Here’s a detailed look at the ingredients:

• Vegetables: We use a finely diced onion and one medium carrot, grated. The carrots are essential as they lend a subtle, natural sweetness to the gravy, balancing the earthy mushroom flavors beautifully.
• Mushrooms: Opt for readily available and affordable varieties like Bella baby mushrooms (cremini) or white button mushrooms. This recipe traditionally calls for 20 ounces of sliced button mushrooms, but I’ve found great success even with 17 ounces.
• Seasonings: Our secret blend includes Vegeta, a popular all-purpose seasoning found online or in European markets, but any good quality all-purpose seasoning like Mrs. Dash works well. This is combined with essential salt, black pepper, a touch of garlic salt, and chicken bouillon powder for a savory depth.
• Broth Base: For the best flavor, use high-quality chicken stock or chicken bouillon powder. While I often have the powder on hand, my mom insists that this gravy truly shines with liquid chicken broth. If using broth, simply omit the chicken bouillon powder and substitute about 2 cups of the water called for in the recipe with 2 cups of chicken broth. For a vegetarian version, replace chicken bouillon with vegetable bouillon or vegetable broth.
• Butter: Unsalted butter adds a crucial richness and depth of flavor, especially when sautéing the mushrooms.
• Oil: Any mild-flavored cooking oil will do for sautéing the onion and carrots. I prefer avocado oil, but feel free to use a blend of oil and butter when cooking the mushrooms for an extra layer of flavor.
• Slurry: This is our easy thickening agent! Mix ½ cup of cold water with ½ cup of toasted and cooled flour until perfectly smooth. If the mixture seems too thick, add an additional ¼ cup of water until it reaches a pourable consistency.
• Heavy Cream: This ingredient is key to achieving that signature rich, creamy texture and a pleasing pale appearance that defines this gravy.
• Fresh Garlic: Added at the end, a single crushed garlic clove provides a bright, aromatic finish that complements the earthy mushrooms beautifully.

Note: If mushroom bouillon cubes are hard to find, don’t fret! You can easily make your own homemade mushroom broth. Simply strain and save the liquid released from your mushrooms while they fry. This concentrated juice is your excellent homemade mushroom broth; add it to the simmering pot. For an even creamier result, feel free to stir in a heaping tablespoon of sour cream at the very end.

This recipe is quite generous, yielding approximately 5 cups of rich, creamy gravy. To ensure you have ample space for all the ingredients to simmer and thicken comfortably without overflowing, we recommend using a 4-quart pot. This size allows for easy stirring and ensures all the flavors meld together perfectly.

Proper storage ensures you can enjoy this delicious gravy for days to come. Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. If you plan to keep it longer than that, or if you’ve made a large batch for future use, it’s best to freeze it.

To Reheat Refrigerated Gravy: Reheating is simple. You can gently revive the gravy in a stockpot over low to medium heat, stirring occasionally until it’s warmed through and smooth. Alternatively, for a quicker option, microwave individual portions in a microwave-safe bowl, stirring every 40 seconds until hot and creamy.

Yes, absolutely! I’ve had consistently successful results with freezing most gravy recipes, and this mushroom gravy is no exception. Mushrooms, especially when cooked into a sauce, freeze exceptionally well, making this gravy perfect for repurposing in future stews, stir-fries, or as a homemade cream of mushroom soup substitute.

To Freeze Mushroom Gravy: First, ensure the gravy has cooled completely to room temperature. Then, ladle it into freezer bags in convenient 1 ¾ cup portions (this is roughly equivalent to a standard can of cream of mushroom soup). Lay the bags flat to freeze for easy stacking, and they will keep well for up to 4 months.

To Reheat Frozen Gravy: For best results, thaw the frozen gravy block overnight in the refrigerator. Once thawed, reheat it gently in a saucepan over medium-low heat until it’s thoroughly warmed and smooth, stirring frequently. If you’re in a hurry for a quick defrost, you can run the freezer bag under cold water, or remove the frozen block of gravy from the bag and place it directly into a saucepan. Heat over medium-low heat, stirring every 5 minutes, until the gravy melts and is heated through, whisking out any lumps.

Planning a big dinner or hosting during the holidays can be stressful, but preparing your gravy in advance can be a huge time-saver! This homemade mushroom gravy is perfect for make-ahead convenience, allowing you to enjoy your guests without fussing over last-minute cooking. Gravy can be slowly reheated in a slow cooker for hours before serving, or it can be frozen weeks in advance.

Reheating in a Crock-Pot: If your gravy is refrigerated and cold, transfer it to a crockpot and cook on the “warm” or “low” setting for up to 2 hours, stirring occasionally. This method keeps the gravy at a perfect serving temperature without drying it out. If your gravy is frozen, ensure it is completely thawed in the refrigerator before reheating it in the slow cooker to maintain its creamy consistency.

This gravy is already packed with an incredible depth of flavor from its preparation, so there’s absolutely no need to seek out rare or expensive mushrooms like porcini or shiitake. The best and most accessible mushrooms for this recipe are common cremini mushrooms, often labeled as “baby Bella” mushrooms, or classic white button mushrooms. These varieties are not only affordable and widely available but also contribute fantastic earthy notes that truly shine in this gravy. Their mild yet distinct flavor is perfect for soaking up all the rich seasonings.

Don’t let any of this delicious creamy mushroom gravy go to waste! Leftovers can easily be transformed into a gourmet dinner or a comforting meal. One fantastic idea is to turn it into a rich mushroom “risotto” dish: simply cook some wild rice (or regular rice) and stir in the leftover mushroom gravy until well combined and creamy. Since this mushroom sauce is wonderfully thick and flavorful, it makes an excellent substitute for Campbell’s canned mushroom soup in almost any recipe. Think chicken casseroles, creamy fish dishes, or layered potato bakes – the possibilities are endless for using up every last drop of this savory gravy!

Whether you’re serving this creamy mushroom gravy as a standalone “soup” or as a rich accompaniment, the right sides can truly complete your meal. If enjoying it as a soup, pair it with a hearty loaf of crusty bread or crisp crackers for dipping. For a more substantial meal, here are some delicious side dishes and protein-packed main courses that perfectly complement this cream-infused gravy:

• Squash Dinner Rolls – these soft, fluffy rolls are perfect for fall! Slather them with butter and enjoy alongside your gravy.
• Cranberry Sauce – a classic pairing to complete a Thanksgiving or Christmas dinner, especially with mashed potatoes and this rich gravy.
• Dill Pickles – the tangy, vinegary crunch of dill pickles provides a refreshing contrast to the creamy richness of the gravy.
• Whole Wheat Sourdough Bread – a robust and filling bread, ideal for soaking up every last drop of the savory sauce.
• Parmesan Crostini Recipe – crispy, cheesy slices of bread that are perfect for dipping into the warm, creamy gravy.
• Hamburger Steaks with Mushroom Gravy (or Meatballs) – omit the BBQ glaze from the meatballs and generously ladle this creamy gravy over them instead! (P.S. these meatballs are also gluten-free!)
• Meatloaf with Mushroom Gravy – serve your favorite meatloaf recipe, simply omitting its traditional glaze and smothering it in this rich, earthy gravy.
• Turkey – an excellent way to feed a crowd! Pair succulent turkey with creamy mashed potatoes and this divine mushroom gravy for an unforgettable holiday feast.
• Pork Chops with Mushroom Gravy – sear your favorite pork chops or any steak cut and drench them in this flavorful gravy for a simple yet elegant dinner!

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Creamy Mushroom Gravy

Equipment

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

Ingredients

Instructions

Notes