A white, gravy bowl with mushroom gravy

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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

mushroom-gravy

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.

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2. Add mushrooms and sautee until soft (5 minutes), stirring often.

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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.

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4. Add salt and pepper to taste and stir until dissolved.

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5. Melt 4 Tbsp butter and stir in 3 1/2 Tbsp flour.

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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-4

Mushroom Gravy Recipe

5 from 25 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 cups
  • 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.
Course: Condiments
Cuisine: American, Russian, Ukrainian
Keyword: Mushroom Gravy Recipe
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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I hope you fall in love with this easy and excellent mushroom gravy!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Barbara L Glasner
    November 25, 2023

    Beautiful Gravy!!! Love it! And the Gravy Bowl, where did you get it?? Thank you in advance!

    Reply

  • Cristina petlinsky
    September 7, 2023

    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.

    Reply

    • NatashasKitchen.com
      September 7, 2023

      That’s wonderful! Thank you for sharing.

      Reply

  • Mary
    February 28, 2023

    Mushroom gravy is my favourite sauce for steak and this recipe is the best, made it for dinner! Thank you for sharing your recipe!❤️

    Reply

    • NatashasKitchen.com
      February 28, 2023

      You’re very welcome, Mary! So glad you enjoyed it! 🙂

      Reply

  • Ann
    December 12, 2022

    Trying desperately to make this mushroom gravy, but an orange advertisement in Spanish keeps popping up over the recipe.

    Reply

    • NatashasKitchen.com
      December 12, 2022

      Hi Ann! The only way we can continue to provide free recipes is by having ads on our site. I’m sorry for the frustration! I appreciate your feedback and concern. You may try clearing your cache or using a different device to see if that helps.

      Reply

  • Galina Popovich
    November 22, 2021

    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.

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Galina, I have not tried a dairy substitute to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Ann
    November 21, 2021

    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.

    Reply

    • Natashas Kitchen
      November 22, 2021

      Yum! Thank you so much for sharing that with me, Ann!

      Reply

  • Jill Kenniston
    October 16, 2021

    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 🙂

    Reply

    • Natasha's Kitchen
      October 17, 2021

      You’re welcome and thanks for your review, Jill. I hope you love every recipe that you will try.

      Reply

  • Ann
    February 18, 2021

    Hi Natasha,
    This is a family favorite. Tonight I am serving it over poached boneless, skinless chicken breast, couscous and peas. Thank you..

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Sounds awesome! Enjoy this recipe for dinner and thank you for sharing that with us.

      Reply

  • Henna
    August 13, 2020

    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!

    Reply

    • Natashas Kitchen
      August 13, 2020

      Sounds like you found a new favorite Henna! That’s so great!

      Reply

  • Anna T
    September 11, 2018

    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!

    Reply

    • Natashas Kitchen
      September 11, 2018

      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.

      Reply

  • Snizhana Svirid
    January 24, 2018

    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!

    Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      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.

      Reply

      • Snizhana Svirid
        January 24, 2018

        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.

        Reply

        • Natasha's Kitchen
          January 25, 2018

          You’re so sweet! My pleasure, I’m glad to hear that! 🙂

          Reply

  • Vita
    November 21, 2017

    Is it possible to completely puree the mushrooms so there’s no actual pieces? Or is it not advisable? Looks delish!

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      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.

      Reply

    • Dot
      November 21, 2017

      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.

      Reply

  • Dot
    November 19, 2017

    I love mushrooms and I love gravy! This is the best of both worlds! Thanks for sharing with us.

    Reply

    • Natasha's Kitchen
      November 20, 2017

      My pleasure Dot! I hope you love the recipe!

      Reply

  • NatashaB
    November 7, 2017

    My favorite gravy ever! It’s always my go-to for every get together! Thank you😘

    Reply

    • Natasha's Kitchen
      November 7, 2017

      You’re welcome Natasha! I’m glad to hear you love this recipe! Thanks so much for sharing! 🙂

      Reply

  • Mariya
    August 2, 2017

    Is it possible to make this the day before? Would the mushrooms still taste the same?

    Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      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.

      Reply

  • Mary
    October 6, 2016

    would you recommend this recipe or the “easy mushroom gravy” recipe instead? 🙂

    Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      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.

      Reply

  • Tanya
    September 29, 2016

    How many people will this serve?

    Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      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).

      Reply

  • Natalia K
    July 9, 2016

    You should read: http://www.foodrenegade.com/category/decoding-labels-2/page/3/

    Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      Natalia, I will check it out. Thank you for sharing 😀.

      Reply

      • Natalia K
        July 10, 2016

        Sorry somehow I pasted the wrong link. Here it is!
        http://www.foodrenegade.com/decoding-labels-better-than-bouillon/

        Reply

  • Kitti
    July 5, 2016

    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!

    Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      I’m so happy you all loved it! A giant pot of gravy sounds niiice! 🙂

      Reply

  • Viktoriya
    January 19, 2016

    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!)

    Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      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! 🙂

      Reply

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