Mushroom Gravy Recipe
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This mushroom gravy is easy enough to make tonight and tasty enough for Thanksgiving dinner. I’ve been making this mushroom gravy for a while. I learned the basis for this recipe from my friend Nataliya’s mom about 10 years ago.
The ingredients are simple and my son approves. It’s great over potatoes, white rice and buckwheat (my personal favorite).
Ingredients for Mushroom Gravy:
1 medium carrot, finely grated
1/4 cup onion, finely diced
3 Tbsp olive oil
1/2 lb (about 6) mushrooms, thinly sliced
4 Tbsp butter
3 1/2 Tbsp all-purpose flour
1 and 1/2 cups chicken broth or stock
1 and 1/2 cups milk (any kind)
Salt and 1/4 tsp pepper, or to taste
How to make mushroom gravy:
1. Heat 3 Tbsp of olive oil in a medium saucepan over medium heat. Sautee onion and carrot until soft and golden (5 minutes), stirring often.
2. Add mushrooms and sautee until soft (5 minutes), stirring often.
3. Increase to medium high heat and add 1 1/2 cups chicken broth and 1 1/2 cups milk, bring to a light boil.
4. Add salt and pepper to taste and stir until dissolved.
5. Melt 4 Tbsp butter and stir in 3 1/2 Tbsp flour.
6. Whisk the butter/flour mix into the gravy. Add more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again. Season to taste with salt and pepper if needed.
Mushroom Gravy Recipe
Ingredients
- 1 medium carrot, finely grated
- 1/4 cup onion, finely diced
- 3 Tbsp olive oil
- 1/2 lb about 6 mushrooms, thinly sliced
- 4 Tbsp unsalted butter
- 3 1/2 Tbsp all-purpose flour
- 1 and 1/2 cups chicken broth or stock
- 1 and 1/2 cups milk, any kind
- salt, to taste
- 1/4 tsp pepper
Instructions
- Heat 3 Tbsp of olive oil in a medium saucepan over medium heat.
- Sautee onion and carrot until soft and golden (5 minutes), stirring often.
- Add mushrooms and sautee until soft (5 minutes), stirring often.
- Increase to medium high heat and add 1 1/2 cups chicken broth and 1 1/2 cps milk, bring to a light boil. Salt and pepper to taste and stir till dissolved.
- Melt 4 Tbsp butter and stir in 3 1/2 tbsp flour.
- Whisk the butter/flour mix into the gravy. Add more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again.
I hope you fall in love with this easy and excellent mushroom gravy!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am not the biggest fan of mushrooms so I substituted mushroom with chicken. I cannot say how delicious this was. I use this gravy with buckwheat, potatoes and spaghetti. It’s amazing.
That’s wonderful! Thank you for sharing.
Mushroom gravy is my favourite sauce for steak and this recipe is the best, made it for dinner! Thank you for sharing your recipe!❤️
You’re very welcome, Mary! So glad you enjoyed it! 🙂
Trying desperately to make this mushroom gravy, but an orange advertisement in Spanish keeps popping up over the recipe.
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I love this gravy but I have to be on a dairy free diet right now because I’m breastfeeding my 3 month old and he has a dairy allergy. Do you know if a non dairy milk would work for this? I really wanted to make it for Thanksgiving.
Hi Galina, I have not tried a dairy substitute to advise. If you experiment, let me know how you liked the recipe.
This is my family’s favorite mushroom sauce. Tonight I used it to make green bean casserole. Just added blanched green beans and crunchy fried onions and that’s it. It was delicious. Everyone said it was the best ever. Thanks again for all your wonderful recipes.
Yum! Thank you so much for sharing that with me, Ann!
I just made your “easy mushroom gravy” and put it over my cooked buckwheat groats (at your suggestion 😉 and i cant even explain how perfect a combo it is! So delicious and satisfying i cant thank you enough 🙂 So thanks a million. I will surly be checking out more of your recipes 🙂
You’re welcome and thanks for your review, Jill. I hope you love every recipe that you will try.
Hi Natasha,
This is a family favorite. Tonight I am serving it over poached boneless, skinless chicken breast, couscous and peas. Thank you..
Sounds awesome! Enjoy this recipe for dinner and thank you for sharing that with us.
This gravy is the best homemade gravy I’ve ever made! It was so creamy and delicious! I will definitely be making this again and again!
Sounds like you found a new favorite Henna! That’s so great!
Have you tried cutting small pieces of chicken into the gravy? If I did that would I just add a little more liquid to accomate the chicken.? Thanks!
Hi Anna. I think that could work. The liquid volume shouldn’t change much but if you wanted a little extra I don’t see why not since it will be a chunkier gravy with the chicken.
Can I half the recipe if it’s just for my husband and I? Or is it so good my husband could probably eat 4 servings 😁 excited to try this!
Hi Snizhana, yes, this recipe can be cut in half, but it is very very good and leftovers can be refrigerated and reheated later. If you want to thin it out, add a little more milk or broth.
Thanks! I made it original recipe you have and it is quite addicting! My husband was saying he could have it as soup! Loll thanks so much. And thank you for responding too! That’s thoughtful. God has blessed your hands.
You’re so sweet! My pleasure, I’m glad to hear that! 🙂
Is it possible to completely puree the mushrooms so there’s no actual pieces? Or is it not advisable? Looks delish!
Hi Vita, I think that could work to pulse the cooked mushrooms until they reached the desired consistency, although I wonder if the texture would be more like a mushroom soup rather than a gravy. It might work, – I just haven’t tested it myself to say for sure.
Hi Vita, I had a friend many years ago that would brag about my spaghetti sauce and she always came to my home for supper when I made it. She hated mushrooms, said she wouldn’t eat “fungus”. Well, I always put my mushrooms in the blender and pulsed them for a short while and you couldn’t tell what it was. She said she loved the flavor of my sauce. She ate it for years!! So yes, I would pulse them but I wouldn’t puree them.
I love mushrooms and I love gravy! This is the best of both worlds! Thanks for sharing with us.
My pleasure Dot! I hope you love the recipe!
My favorite gravy ever! It’s always my go-to for every get together! Thank you😘
You’re welcome Natasha! I’m glad to hear you love this recipe! Thanks so much for sharing! 🙂
Is it possible to make this the day before? Would the mushrooms still taste the same?
Hi Mariya, that would work, just keep it covered and refrigerate overnight. You may need to add a little milk or broth or water to reach the desired consistency when you reheat the next day since it will thicken up a little as it sits.
would you recommend this recipe or the “easy mushroom gravy” recipe instead? 🙂
Hi Mary, for a special meal, I would go with this one :). The easy mushroom gravy is a quick-fix type of gravy although it is also tasty.
How many people will this serve?
Hi Tanya, it makes 4 cups (I put this info on the print friendly recipe at the bottom for future reference), so it depends on how much you all love gravy! 🙂 I would say serves 8 (1/2 cup per person).
You should read: http://www.foodrenegade.com/category/decoding-labels-2/page/3/
Natalia, I will check it out. Thank you for sharing 😀.
Sorry somehow I pasted the wrong link. Here it is!
http://www.foodrenegade.com/decoding-labels-better-than-bouillon/
I used this recipe as a reference to make a GIANT pot of podlivka for the festivities yesterday, everyone loved it! I loved the rich and creamy taste without having to use whipping cream. Not one I’ll make often but a delicious treat once in a while!
I’m so happy you all loved it! A giant pot of gravy sounds niiice! 🙂
My husband, Josh, and I are obsessed with this recipe. It’s so perfectly flavorful!! The best gravy recipe I have ever had. Josh got so excited when he came home from work and saw me making this. X) thank you!
(I’m not sure, but may have already commented on good this was a long time ago…eh… better two reviews than zero!)
You’re so sweet. Thank you! yes, better two reviews for sure! I actually show a count for everyone who’s commented and yours is at 24. I just want to say, THANK YOU and I love hearing from you! 🙂
I was looking for a recipe for mushrooms that my father in law would make to serve Christmas eve
I also have some really yummy stuffed mushrooms on my site if you’re looking for more. Have a Merry Christmas! 🙂
Made this gravy this weekend, it tastes so good! Have you tried to make it in advance and keep it in the freezer for awhile?
I haven’t tried freezing it so I can’t say for sure how it will affect the consistency. I’m thinking it would work, but I can’t say for sure without trying it myself.
I made this tonight along with your chicken and mushroom Kotlety and buttered noodles. It was delicious!! Thank you for your fantastic recipes.
You’re making me so hungry!!
I was wondering how would it work with the liquid chicken broth?
It would work great! Use chicken broth instead of the Better than Bouillon paste and water. 🙂
Natasha, This is my all time favorite mushroom gravy but I haven’t made it in quite some time. Looks like you adjusted the recipe and now I dont remember how many spoons of better than bullion to add? I need the exact measurements from the old recipe or I’m afraid it will taste different. Please help if you remember.
Hi Oksana, as a general rule of thumb, 1 teaspoon of better than bouillon in 8 oz water replaces 1 cup of chicken broth, so 1 1/2 tsp BTB dissolved in 1 1/2 cups hot water. You can add more to add more flavor but add salt to taste since the better than bouillon product does contain salt.
Love this recipe!!! Everyone in my family does too!!
Liya, thank you for the great review, enjoy :).
i never made a podliva with sodium bouilion but i really liked it
We pretty much always use the low sodium version. I like to control how much salt goes into a recipe 🙂
I made this gravy for Easter to put on our mashed potatoes. This is seriously addicting gravy!! Another fantastic recipe, Natasha!! Thanks again for sharing.
I’m so happy you loved it! It’s also our favorite gravy! 🙂
Love this gravy!!! i added chicken, garlic and a pinch of montreal steak seasoning to mine. 🙂
I bet it was amazing with your add-ins!! Thanks so much for sharing 🙂
Where can I get such a pretty dish like yours for gravy?
I think it was either a score from Ross or Marshalls. Sorry that isn’t helpful since those kind of stores only have that once and then it’s something new. Maybe you’ll find an even prettier one! 🙂
love it!!!
Hi Natasha:) Your site is one of my go-to sites for food and dessert! Just made this podlivka and wanted to share my exuberant delight with you concerning the outcome! Yummmmmmmmy! So GOOD!! Thank you for all your hard work:) This is a ministry in and of itself!
What an excellent review!! Thanks and God bless you in your cooking adventures! 🙂
Natasha, have u ever seen or had gravy thats kinda looks like beef broth, its made with either chicken or mushroom or both, some cartots and dill… I had it at my cousins house over buckwheat I think and I ask her, she swears that she never made such thing and doesn’t know how, Ive only ate it once, so I believe her, her mom probably made it, (ive seen it over wedding potato) anyways its like a bullionchik recipe for the mashed potatoes or buckwheat that already have a creamy main dish and don’t require a heavy cream gravy….just wondering if u know of something like this and can you post it please?
I think you might be talking about a “zazharka”. I haven’t made one in a long long time but it would be a good post. I’ll add it to the list. If you discover a great recipe first, please share! 🙂
Thank you for your recipe. Did this gravy but without mushrooms and without carrots i did it with pork turned out great. Love your site everything I try turns out great, thank you for sharing recipes with us.
I’m glad you enjoyed it 🙂 You’re welcome Lena! 🙂
Thank You for this recipe! Very delicious and easy to make!
You are welcome Yana, I’m craving some of it right now, maybe over rice or buckwheat or…I’m getting carried away :).
This is one of my favorite gravy’s!! My mom usually makes it when we have guests over so I loooong for the moment to have guests cuz it is sooo good:) my mom has an altered recipe but I will have to try yours, they look pretty similar though:)
Can this gravy be frozen? It’s a big portion just for the two of us
I haven’t tried to, but I don’t see why not.
Hey Natasha,
I wonder if there is a specific kind of mushroom you use?Mine looked very similiar to yours in the picture, but I believe the taste of these mushrooms I used ruined the taste, bummer..
I used button mushrooms; did u use fresh or canned?
Made it today and served with buckwheat. Sooo good…..
Thank you, thank you:-)
I’m glad you like the gravy, I make it all the time with the buckwheat too :).
I made this gravy twice so far and both times it turned out sooo delicious!! I just LOOOVE mushrooms (my whole family does actually) – they bring back lots of memories from back home! 🙂
Me too; one of my favorite foods 🙂
This is my favorite gravy now! Absolutely love it!!!! ( I added seasoned, sauteed chicken breast chunks to mine) You know, I was trying to lose weight after New Year’s; but with this blog, I’m in trouble. Everything looks so tempting and tantalizing, it’s hard to resist. I love the step by step instructions and visuals. I think I’ll introduce my nine-year-old daughter to this blog, she loves to help me cook. I’m pretty sure in the near future- I’ll just sit and relax, while my girls prepare dinner. (although, I absolutely love trying out the recipes myself!)
It’s a great idea to get your daughters started out young with cooking. They’ll be amazing cooks in no time; they probably already are! 🙂
Just wanted to tell u how much I love ur website…. Ur recipes are so great and tasty….. I am not much of a cook or do I love to cook, but I still have to cook for my family and ur website is the only website I use… U make it so easy w pictures every step of the way…. That’s is the only way I learn I got to see everything lol …. Thank u so much:) love everything u post!!! Keep it up girl!!! Ur awesome!!!
<3 Lana!
Thank you so much for the compliments and encouragement Lana. I like visual tutorials best so I thought others would appreciate it too. I’m planning to do more video in the future as well. Hopefully you’ll like that just as much 🙂
This gravy is awsome, try adding shrimp, and a couple slices of cheese. My favorite
Thanks Nadia. Yumm, I could probably eat your gravy version as a meal 😉
Hi Natasha! I just want to say that my family loves this gravy. It goes very well with rice (our favorite). I make it with shiitake mushrooms and it works quite perfect. Thanks for all your yummy recipes.
That does sound like a good combo. I’ll do that next time. I love rice! Thank you for the tip.
Yum, I just made this and ate it over rice. I did add chicken to it though. But very yummy and will do again, thank you!
Can’t go wrong with chicken :). I’m glad that you liked it.
Hi Natasha,
wow, this gravy is the best i have ever made or tried anywhere. My husband was really impressed. No leftovers. I also added chicken to the gravy, so yeah we all loved it, planning on making it for my next big family get together. Thank You.
Tanya
Thank you Tatyana for the great comment. I’m glad that your husband was really impressed. 🙂
Delicious gravy! Tried it at a friends house, than made some at home with hrechka- yum! Thanks for posting this! Finally have a favorite gravy to make! 🙂
Thank you for letting me know. Enjoy.
So my sister told me today that she made this gravy and it was super yummy. So I just finished making some and it was DELISH!!! My hubby loves gravy with his HRECHKA, but I could never make a good one, so anyways Thanks so much Natasha for this recipe :)))
Is it suppose to taste salty?
No, it’s not. I don’t like my food too salty. Did you use reduced sodium chicken broth? If it’s too salty, just add more hot milk or water and bring to a simmer.
Natasha, I made this for my family today,but since they don’t eat mushrooms, I substituted the mushrooms with kotletki and just boiled everything for 5 minutes. Well… this gravy came out extremely delicious!! We loved it:) Thank you!!!!!
Hi Natasha,
Where do you get your ORGANIC better than bouillon reduced sodium chicken base?!? I’m having the hardest time finding it….
Costco and it’s a way better price there than anywhere else
lana, i bought the organic chicken base at winco.. since theres only me and my hubby and i dont go through alot of chicken base, a lil can is like 3 or something dollars.. and its on the same isle as all the soups.. i was in that isle for literally 15 minutes until worker came and showed me, cuz they r small and not noticeable.. just saying.. 🙂 cuz i know not everyoone has the costco card<< even though i love costco!!
My sister made this gravy for our thanksgiving dinner and it was so yummy! Thanks again 🙂
Amazing gravy! My hubby is russian and he loves this gravy and so do i just so tasteful! Thank you for this recipe and great website that helps me cook for my russian husband!
So good best Podliva ever!!!!!!!!!!!!!!!!! Thank you Natasha your amazing cook!
Awww, thanks 🙂 I’m flattered, but mostly I’m glad you enjoyed it!
Yummy! I usually make it with heavy whipping, and some corn starch, and mushrooms. Also tried making this with meatballs & mushrooms, yummy for potato topping:)
Meatballs sound nice :). You’re making me hungry!!
Using milk and flour is almost same as heavy whipping cream when it comes to flavor but but huge difference when it comes to calories 🙁
Definitely Alla! Flour saves some calories when it’s used as a thickener; same with cornstarch.
I love me some heavy whipping cream…so i go by your recipe exactly except I use 1 cup milk, 1 cup water, and 1 cup heavy whip! Also a tbls of sour cream adds some flavor, we Russians/Ukrainians love our sour cream lol
Mmmmm… that sounds richer (and yummier!) I agree, we do love our sour cream. My son eats it by the spoonful!
Amazing! Thanks so much Natasha!
wow this is great 4 thanksgiving! Your the best thanks for the post
Can you add chicken instead of mushrooms?
Yes- this recipe is pretty versatile. You can do whatever you want with it as long as your basics are the same. I’ve made it with chicken before and it’s also good without carrot.
My mom makes this yummy mushroom gravy, she basically puts whipping cream, mushrooms, and i think cheese, has such a rich taste 🙂 i wanna give this a try, it sounds pretty easy 🙂
mmmm cheese!! I try to sneak cheese into everything I can! What kind of cheese was it?
I love cheese 🙂 monterey jack I think it’s called, but it’s yummy!
Thank you. Sounds scrumptious!!
I have never seen such a pretty gravy!
Oh Veronica – you always have something nice to say 🙂 Thank you!!
Extremely similar to the one my mom makes. You can also add some meat to that for a nice and juicy topping to potatoes, rice, buckwheat. 😉 Super yummy! I am going to make some for Thanksgiving. 🙂
I bet my son would love that even more! He loves his “myasko” (meat)