Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.
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This was my first Chef John recipe and I must say that it was average at best. Extremely salty, bland, and required a lot of tweaking.
Read More I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.
Not a bad start, but much better if you add some drippings from the meat you serve this with - in my case it was Chef John's Classic Meatloaf. I also added a glug of red wine (Cabernet Sauvignon) and some minced shallots. I did use the optional fresh thyme and it was a nice addition. I'd recommend NO salt - there is quite enough in the beef stock.
This was the first time that I made gravy (without my mom looking over my shoulder guiding me). Thank you Chef John for your expertise. I followed this recipe closely and my gravy is delicious! Although my parents passed away and did not leave behind any recipes, I feel encouraged to get in the kitchen and make some great food. I don't want to eat fast food anymore. Thanks allrecipes.com!!!!!!
Excellent! I think this gravy could be made even better with the addition of some wine...
Vegetarians listen up! I made this with vegetable broth. No matter, it was super. My vegetarian wife and I (the meat eater) loved it on mashed potatoes! If you want thicker gravy, use less broth.
Delicious and relatively easy. Yielded more than we needed for meal and leftovers, so we froze the remainder for another time. Yum! Perfect with meatloaf.
I made this tonight with a meatloaf and mashed potatoes, simply delicious. This will be my go-to mushroom gravy from now on.
I have made Chef John's amazing and versatile Mushroom Gravy many times. Than I had to make it my own. I use a combination of mushrooms. Add garlic & onions to the MR sauté. Add 1 tablespoon Champagne vinegar or white wine vinegar and add 2 T sherry, marsala, brandy, or red wine. Sub non-fat plain Gk yogurt or Chef John's Creme Fraiche for the heavy cream. Brown the meatloaf before spooning the gravy over it. Serve with mashed or baked potatoes, polenta, risotto, egg noodles. I have used my favorite meatloaf recipe and made it into meatballs which I braised in Chef John's MR Gravy recipe. I have used it in lasagna. I have even used it as base sauce after reducing down on pizza; pairs particularly well with goat cheese (other cheeses, as well). It is wonderful over roast beef as well. It makes (homemade) seitan taste incredible!
This was delicious! Made as written, except I had to use dried thyme. My only complaint is that I only had enough to make a half batch. Seriously good stuff! Served over basic meatloaf and mashed potatoes.
I made this a few times, just to be sure. Then made it for a wedding of 65 guest! I was given many excellent reviews. I really didn't know how important cooking out the moisture was until this video, no water no lumps, or at least that's how it played out. Be sure to cook the mushrooms all the way down, the flavor is great. I did add some good red wine for depth and color, but other than that it's a perfect Chef John recipe...again. OH, I did reheat it for the wedding and it came back to the correct thickness, so it can be made ahead.
This was my first Chef John recipe and I must say that it was average at best. Extremely salty, bland, and required a lot of tweaking.
Very good gravy, no lumps and great flavor. I made as written but with no added salt as my beef broth had plenty. I imagine this would taste more flavorful with added meat drippings but it's a MUSHROOM gravy, how in the world anyone can fault the recipe that is beyond me. I will make this again and it needs no changes to be 5-star quality, thanks so much for sharing.
This was great! I used 2 10 oz packages of sliced mushrooms because that is how they sell them at the store and used chicken stock instead of beef because I made turkey meatloaf. I didn't have any fresh thyme so I skipped that. We had people over for dinner when I made it and they all raved about it. I will be making this often!
I made this tonight to top an eye of round roast and mashed potatoes. Very good. I added some sherry. Sherry and mushrooms LOVE each other. So many other reviewers said it was "missing" something. Sherry was a good something to add.
I live in a house where gravy is a staple, have never tried to make mushroom gravy. This one is so good and easy, if you consider stirring and stirrring and stirring easy, which I do. My grandmother told me that you cant make good gravy unless you stir, and stir and stir. She told me that you need to keep the pan or skillet just under burning it to make good gravy, I did that with this recipe and KUDOS to Chef John!
This recipe is amazingly delicious!! The only changes I made was to use vegetable stock instead of beef stock, and used 50g of flour to make it to the consistency that I liked. I served it over Chef John's mashed potatoes and my family loved it! This is going to be THE gravy from now on!
I wish I could give this a 5 cause I really liked it and it was so easy to make....my only thing was...it lacked some flavor. I liked the addition of the thyme, salt and pepper....but it needed more. I used 3 c of beef broth and actually increased the flour by 1tblspn. Perfect thickness and very smooth...just lacked something. I think like another reviewerr pointed out it was lacking pan drippings from a roast which we all know is loaded with flavor. A great start recipe though....and served over Chef John's Perfect Mashed Pototoes. Thanks!
loved it, I used can't believe it's butter and added about a tablespoon of Balsamic Vinegar, gave it a very nice kick
I made this at Christmas for the first time. It was excellent and I can't wait to experiment with different mushrooms!
This was easy and turned out so well - lots of flavor and the perfect consistency. I used vegetable stock, but otherwise made it as written. I'll definitely make this again.
I thought this tasted pretty good. I liked how less salty it was compared to the stuff in a jar. Plus, it also used fresh mushrooms. I think the trick with gravy, must be the simmering. It really did thicken it nicely. I made 1/2 recipe and got about 1 cup of gravy, which was plenty. I kept the cooking times the same.
A little time consuming, but well worth it. It was very good. My husband even complemented it.
Have used this several times from the FoodWishes site. Delish.
Absolutely perfect and a huge hit on christmas eve with the roast beef. So easy to make I always make it to serve with my meatloaf and mashed potatoes. Excellent recipe.
Mmmm! I made this tonight to go over some mashed red potatoes. This was dashed good. Not as thick as some gravies, but the potatoes just soaked this up. Followed to the letter and it's a keeper!
I was making a complete vegetarian version so used vegetable stock which made this a bit less savory than I wanted. I just kept doctoring it up with onion powder and other spices until it tasted right. Then I froze it as one of my "make aheads" for Thanksgiving dinner. I will definitely use this recipe going forward... it's worth the time investment for a wonderful gravy and freezes really well.
I used mushroom broth instead of beef stock, and instead of butter I used meat drippings, added some pureed garlic and a pinch of pepper.....much tastier!
I'm sure the recipe as stated is great, but I did a few extras, since I like a lot of vegetables in my food. I used a vegetarian stock, sauted garlic, onion, hot peppers and bell peppers with the mushrooms. I also added chardonay at the end. I would do without the bell peppers if I don't happen to have them, but I think the garlic and onions is a must. This recipe is so easy too. I just estimated everything, without using any measuring cups/spoons, and it still came out smooth, thick and delicious. Update: I just watched the video for the first time. I'm happy he explained what Cremini mushrooms are (I didn't know before). He explained that the only difference between that and the white mushrooms are that the Cremini's are grown in the sun and not worth getting because they're more expensive. The Cremini's sound more healthy to me (more vitamin D, which the one's grown in the dark probably don't have at all).
made this tonight with french onion crusted pork chops, mashed, and corn. It was amazing. My first time making gravy from scratch, it was delicious!!! I just kind of ended up eyeballing everything. Used a whole container of fresh mushrooms cooked in butter added flour to coat then added one can (a little over 2 cups of beef broth) I seasoned with a little salt and pepper. Also added some (about a tablespoon) balsamic glaze for a little something extra. I also added a little more flour at the end (about a 1/4 cup) to thicken it a little more. I was getting impatient to eat!! From start to finish Id say it only took about 20 mins. But it still tasted amazing!
Excellent gravy, however I also tried it using the juices in the crock pot after cooking all day. I cut up my roast into 1 1/2 in cubes, trimming off most of fat leaving a little for taste and cooked all day on medium. I took 2 cups of juices out and whisked in 1 cup of flour and returned mix to the crock pot adding and stirring slowly so not to shred the meat and it thickened up nicely and kids loved it!
I used vegetable broth instead of beef stock and it turned out great. Nice way to make more boring chicken taste great
Interested in a mushroom gravy sauce for masked potatoes, along side a filet, I came across this recipe. Being a little simple, I had to give it a try. I cut the mushrooms in cubes, rather than slices, to give it a meatier feel. Too compensate for the amount of slat I used a mixture of low sodium chicken stock and water, which I loved. Overall, very easy and I enjoyed.
This sauce was excellent!! I did add some dried sage and about a tsp. of soya sauce, used vegetable broth and at the end added 2 tbsp. heavy cream and I used cornstarch to thicken it. Thanx Chef John ;-)
It was WAY too salty as written in the recipe. I was worried about that extra pinch of salt to help "draw out" the water from the mushrooms, which only made it worse when simmering down the broth and concentrating the flavors. Next time, I'd use either unsalted butter and/or low-sodium beef broth. I used it over mashed potatoes and buttermilk meatloaf, which paired perfectly with the gravy.
This is my go-to gravy recipe. I generally use chicken stock though because it's sold in bulk at Costco and I always have it on hand. I've also started using less butter than called for just out of personal preference. If you're like me and realize you need more because it smells so darn good as you're making it and people keep walking into the kitchen in awe that you can actually make gravy and it doesn't need to come from a jar ... don't just add more broth and dump in more flour or you'll end up with little dough balls in your gravy, to make the batch bigger last minute turn down the heat and slowly whisk in more flour and broth until you have the desired consistency.
I've made several batches of this gravy and have tried low sodium stock, broth, store brand stock as well as a quality stock. I've salted the mushrooms, I've left the salt out of the mushrooms, used salted butter, unsalted butter - you name it I've tried it. Mostly due to making it from memory or using what I happened to have on hand at the time. The best batch I made was my first batch. The stock you use makes a big difference. I chose a high quality low sodium stock, did not salt the mushrooms and used salted butter which resulted in a very flavorful perfectly seasoned gravy. I have tried both sliced as well as roughly chopped mushrooms and prefer the chopped version. The reducing definitely increases the salt content so watch the simmering process carefully. It is easy to get busy in the kitchen and forget about your simmering gravy which can make or break this recipe. The fresh thyme was a nice touch. Yum!
This recipe is great. I served it with Chef John's Classic meatloaf and it is a really good gravy recipe considering there isn't any meat drippings. I will be making this again. Thank you Chef John. FYI - I used unsalted butter and low sodium beef broth and it wasn't too salty. I did not use the beef stock but either would work. I do have a question, why 30 mins to cook the gravy, and why so long for the liquid to evaporate from the mushrooms? I had my gravy cooked within 10 mins but let it cook a little longer.
Made a half batch using chicken stock instead and this was, by far, the best gravy I ever tasted. Next time I would use a few more mushrooms since they shrink so much. A+
Made this gravy once and everyone love it so much the next time, I made it x5 to store in the freezer for steak nights. Great Gravy!!!!!!!!!
I'm only giving this 4 stars because my gravy never thickened. But that's probably my fault because I didn't pay attention to the "as needed" suggestion. But the gravy tasted good. I used 1/2 tsp of salt, 1/2 tsp of pepper and 1/4 tsp of dried thyme (didn't have fresh). My hubby even liked it, and he's not a big fan of mushrooms. Next time I will use a little more flour.
Very very good. Since I am not a mushroom lover, it had too many mushrooms for me. I will definitely make again and only use 1/2 the amount of mushrooms and cut them in smaller pieces.
This was awesome!!! I made it for Thanksgiving and again for Christmas. If you like mushrooms, this is perfect!!!
Half the broth I subbed Condensed French Onion Soup to it. I think I would try this again without the soup and just stick to the stock.
This was so good. I made it with low sodium veg broth. The only time I've made homemade gravy is at Thanksgiving. This Thanksgiving I made lentil loaf, and made this gravy to go on top. OMGosh so good.
I made this gravy with vegetable stock and lots of ground pepper and served it with mashed potatoes. This is rich, full of flavor, and better than any canned gravy.
I made this for Christmas dinner, using "Better Than Boullion" beef base (with water)as the beef stock. The gravy was a huge hit - recieved many compliments. Even my husband, who doesn't like mushrooms and picked them all out, loved the gravy. I simmered mine almost an hour to get the consistency I prefer.
Excellent !!!!! though the color was a bit lighter than the one in the picture but the flavor was right on :)) now i don't use any other gravy thank you chef John :))
I made the addition of two chopped onions, which I browned with the mushrooms to deepen the flavour. I also substituted a portion of the broth for a can of beer. This gravy turned out absolutely delicious!!
This is a great mushroom gravy recipe! My wife loves it on potatoes and it is absolutely killer with beef! Another excellent Chef John version of a classic!
I did not make any changes to the recipe. It turned out absolutely fantastic. Best mushroom gravy my family had ever had. Don't change a thing, it's amazing as is. Chef John, I seriously hope you are employed with Allrecipes as a chef, because there's obviously something special about you, and you deserve a big salary. I love your recipes and you are an amazing cook with maybe a superhuman cooking sense. Pretty sure you could tell us how to cook a rubber hose, and it would turn out tender and delicious lol. If you are ever in Oregon, I'd love to have you over. I'd cook your recipes for you hehe. Seriously though, thank you. You are a heck of a cook.
Certainly easy, but even after 30 minutes just not as thick as we like our gravy, I had to thicken it with a bit of cornstarch, since I used all my broth, I went ahead and mixed the starch in with some Sherry wine, then it thickened up nicely. I used my own homemade stock so it had a nice flavor, and I liked the wine addition. Great over mashed potatoes.
We made this with the High Temprature Eye-of-Round Roast and it was the perfect compliment. We cut the cooking time in half though. I didn't realize how long this took to cook. Regardless, it turned out very good.
Perfect as written but I used 1 1/2 pounds of mushrooms. Makes a lot (what I wanted); now have easy great gravy from the freezer whenever I need it!
This was a delicious recipe that my family enjoyed. It was very easy to prepare and I like that it can be made with ingredients that a typical household would always have on hand. Very inexpensive, and it could be customized if one should wish. Thanks for a tasty recipe!
Excellent. I needed to use up some mushrooms and had to use what I had on hand. I used one can of beef consumme, a half can of water and two cups of vegetable broth. It came out great!
This was FABULOUS! I didn't need that large amount (it's only 2 of us) so I halved all the ingredients. WONDERFUL! My husband loved it so much he drank all of the left over gravy! Super easy to make, too! This one is a keeper! Thanks, Chef John!
Thought it was good but I added drippings and in stead of flower I found out years ago that instead of flower use Bisquick. lot more flavor full and no lumps. They cook out every time.
This is a very easy recipe. You really can use any kind of stock. I was making turkey, so used chicken stock and it came out wonderfully. Smooth and tasty. I will definitely use again. Thanks!
I think you changed my husband's life for the better good. . . Something as simple as a gravy (which I don't care for) and mushrooms (again, moi, ick), made my grandmother's birthday meatloaf for my husband and in-laws fantastic. Thanks Chef John! There's not a recipe you've made that I haven't loved. Well, I skipped the gravy boat here, but I get a 'get out of jail card' on this one.
Always love Chef John's recipes! Followed the recipe to a T and it came out perfectly. I browned some meatballs first separately and then added them to the gravy for the last 10 or 15 minutes to cook them through. Served with Chef John's Perfect Mashed Potatoes and steamed broccoli. They whole family cleaned their plates, including the picky 5 and 7 yr olds!
I agree with all the wine comments, otherwise a good basic mushroom gravy recipe.
I tried this recipe last night and it was nothing less that exceptional!! I doubled the mushrooms using regular & cremini. I didn't have thyme on hand, I used the beef stock and followed the recipe other than that.It was such a great hit with the family that I will double the recipe next time.
While this recipe is good, I am giving it 4 stars because it’s not great. What I did to add to the flavor profile was add some Cabernet to the gravy and took out some beef stock to keep the liquid amount consistent. This is a basic recipe and pretty much a suggestion on how much salt, pepper & thyme to add. I did use fresh mushrooms and sliced them up myself for a better taste than canned mushrooms. With the additions, it was terrific! I even licked my plate clean (once everyone was out of eyesight) and the porterhouse steak was gone!
Oh wow!! This was the best gravy I have ever had!! I never saw anyone make good gravy and this was my first try. It came out thick and delicious. The only difference is that it took more than an hour for it to thicken and it was so delicious that it was barely enough for six people. Next time I’m doubling it!!
This is a great recipe. The comments about being too salty are spot on. I think the suggestion of adding red wine is good. I used this for hot hamburger sandwiches with mash potatoes and it was a big hit!
Made this last night for stuffed chicken breasts and loved it! I used low salt chicken broth, added the drippings from the roasted chicken breasts, portabella mushrooms, and added touch of sherry. It made the entire meal restaurant quality and paired well with both the chicken and mashed potatoes. I butterflied the breasts, seasoned, stuffed with cream cheese & chopped spinach, then wrapped with 4 slices of bacon. I first seared in a cast iron skillet and then finished in the oven. My guest said it was amazing and t she felt it was better than the $38 dinner she ordered the last time we went out. It deffinately was the best meal I have made and I should have taken her $$ : )
Oh Yummy...10 stars! Made this tonight with my own meat loaf, and mashed potatoes. Followed recipe exactly...great, great flavor. Everyone loved this gravy. Thank you Chef John. >^..^
I have made this a few times now and this time I changed it up a bit. This gravy is spectacular the way it is but I had pork that I wanted to cook. My mom used to use cream of mushroom soup and take pork chops and fry them then cover them with the soup and simmer til they were tender. Well I don't like using the soup because of the sodium and preservatives. So I decided to cut my pork roast into chops, season with salt and pepper and pan fry with some olive oil and butter. In another pan I decided to make this gravy. I sauteed some onion til clear, added my mushrooms and a couple of cloves of minced garlic. Waited till the liquid evaporated and followed the directions for the gravy. When my pork "chops" were browned, I cut them up in smaller pieces and added them to my gravy. I also added some fresh thyme and a couple of fresh sage leaves chopped. I simmered the pork in the mushroom gravy till it was super tender. I also added a few glugs (industry term) of white wine to the gravy. While all that was happening I boiled up some egg noodles. We spooned the pork mixture over the noodles and magic happened, it was completely silent. Everyone loved the dinner, Thanks Chef John for a perfect recipe to also make it my own.
This was just okay for me. Used it to go along with some homemade precooked meatballs I pulled from the freezer. I cooked my mushrooms on high heat with dried thyme before adding the butter to get them to brown. I kept tasting it thinking it was missing flavor... I was using lemon in another dish.. And decided to squeeze the juice of almost half a lemon over this at the end of cooking and a healthy amount of fresh cracked black pepper.. That made this come to another level and make it good.
We like our gravy to stay where you put it and not run all over the plate. This was truly delicious, but use of corn starch is strongly suggested.
This is really good. I used vegetable stock rather than beef, and added onions. It doesn't need that much salt
Loved it. Beautiful color wonderful taste. Definitely will make again. I had extra mushrooms that needed to be used up so added them to the original recipe.
Thanks so much for this recipe! I make it almost every time I have mushrooms in the fridge (weekly). I add a dash of Worcestershire, coconut aminos and Mrs. Dash. I always use sprouted grain flour or unbleached whole wheat to stay away from bleached flour. My son does not eat the mushrooms so I scoop around them to give him mushroomless gravy. Why should mom and dad have to suffer for a little one that does not eat mushrooms? It's so good and so comforting!
This is the perfect mushroom gravy. The only addition I made was to add a splash of Sherry with about 10 minutes left in the reduction.
I followed the recipe, but didn't cook flour long enough. Big mistake. My gravy tasted undone. In the future, I'll just use Lipton Onion Soup Mix to make gravy. Fool-proof.
I used dehydrated morels, and even the mushroom haters in my family absolutely loved this gravy!
This was a good start. It was defiantly missing something. Tastes better after I added a few splashes of worshersirshire sauce.
Followed the recipe exactly as is except I used GF flour, and it was absolutely delicious. Simple, quick, and flavorful. I served over mashed potatoes and loved it, but I'll definitely be adding it to the menu for pork chops, roasts, loins, and any other meat as well because it's so good. My husband hates mushrooms and he thought it was great (a first for him)! He even told me we should make it in a bigger batch and freeze next time. Huge win if I can get my husband on board with a mushroom dish of any kind!
I've made it as written, which is delicious! I've also tweaked the recipe when I didn't have mushrooms or beef stock: Roux as is. 900mL beef broth After it simmered for about 15 mins, added about 1/4 cup of Cab Sauv Grabbed a packet of No Name onion soup mix, strained out the bits and put the powder into the gravy. Simmered for about 1/2 hr longer, whisked a LOT. Was salty, but my family went bananas for it. Served it with Bangers and Mash.
*** Unless the recipe calls specifically for salted butter, use unsalted butter. *** I always use unsalted butter. Using salted butter can over-salt any recipe. You can always add more salt, but you cannot take it away.
It was a perfect addition to a special birthday dinner I made for my sister. The recipe is easy to follow. I will definitely make this gravy again and again.
no changes and would make again, everything good tho is fattening it seems.....good over steak as well
This is a terrific recipe. I used low sodium broth and added a touch of red wine. This a for sure go to gravy for pork tenderloin and was also a great addition to the mushroom risotto.
