Mushroom gravy is a classic that goes great on everything from mashed potatoes to meats. We’ve made it even better with a little secret: a dash of Worcestershire sauce. It gives the gravy a savory boost that makes it extra flavorful and perfect for pouring over just about anything. Plus, we use a combo of broth and milk to give it that extra bit of creaminess.
This is the gravy to serve over schnitzel and spaetzle, but feel free to use it on all the things!
We use a combination of milk and broth for our gravy to make it just a little creamy.
Use diced or sliced mushrooms to let you decide which is best for what you are pouring it over.
When it comes to the mushrooms, you get to decide if you want them sliced or diced. Sliced mushrooms give the gravy a more rustic feel, and they’re great if you want bigger bites of mushroom, perfect for ladling over steaks or roasted meats. Diced mushrooms blend in a bit more, which is ideal if you’re serving it over something like mashed potatoes, where you want a smoother texture. Either way, you can’t go wrong!
White Or Cremini Mushrooms: Either variety works. Make sure to clean them with a damp cloth, not under running water, to prevent them from getting soggy.
All-Purpose Flour: This thickens the gravy. If you need a gluten-free option, you can substitute with 2 to 3 teaspoons of cornstarch.
Vegetable Broth Or Chicken Broth: Either works well, so go with what you have on hand.
Milk: Regular whole milk gives the best creaminess, but you can use 2% or 1%.
Worcestershire Sauce: This is the secret ingredient that boosts the umami flavor.
Getting the consistency just right is key to a great gravy. If your mushroom gravy is too thick, simply stir in a little extra broth or milk, a tablespoon at a time, until you reach your desired texture. If it’s too thin, let it simmer for a few more minutes to thicken up. You can also use a cornstarch slurry as a backup thickening method. Just mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, then stir it into the gravy and cook for a couple of minutes until it thickens.
Keep in mind that the gravy will continue to thicken as it cools, so don’t worry if it looks a little thinner when it’s hot. If you want an even smoother texture, you can run the gravy through a blender, but that’s completely optional. Just be sure to vent the lid when blending.
Mushroom gravy is so good, you’ll want to pour it over just about everything! It’s the perfect match for classic mashed potatoes, whether for a weeknight dinner or a holiday feast. Try ladling it over roast chicken, steak, or even pork chops. It also works great with biscuits, rice, or pasta like egg noodles.
Refrigerate the gravy in an airtight container for up to 3 days.
Reheat on the stove in a saucepan over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or milk.
Reheat in the microwave on high in 30-second increments, stirring in between until warmed through. Add broth or milk if needed to thin it out.
