Making Mushroom Sauce from Scratch isn’t hard at all! You only need a few ingredients, and you’ll have made your own mushroom gravy in no time at all.
Goes great with anything from meatloaf to meatballs, pork chops or chicken – or plain over mashed potatoes or noodles!
I cannot even begin to describe my love for mushrooms – and especially when they’re smothered in a delicious gravy like here in my Mushroom Sauce.
While I do have one kid who refuses to eat mushrooms… The rest of the family LOVES them, and we frequently make this because it’s so tasty and so easy. Try it and see for yourself – so much better than any of the packaged stuff!
How to Make Mushroom Sauce from Scratch:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Watch the video instructions:
Ingredients for Homemade Mushroom Gravy:
Making mushroom sauce from scratch doesn’t require any specialty ingredients!
You need:
- butter
- onion
- mushrooms
- flour
- dried thyme
- salt & pepper
- tomato paste
- white wine
- beef stock
- heavy cream
For the mushrooms, I like brown button mushrooms best. You can also use a mix of different ones for more interesting flavors. I always slice them myself, but feel free to buy pre-sliced ones to cut down on prep time.
If you don’t want to cook with wine, you can replace it with an equal amount of extra beef stock.
If you’re wondering what kind of white wine to use, a Pinot Grigio or Sauvignon Blanc works great. Make sure it’s a dry variety, and stay away from wines labelled as “cooking wine” that have additives in them.
You can use a dry Marsala in place of the wine for a nice flavor twist.
It’s perfectly fine to use vegetable stock in place of the beef stock for a vegetarian sauce, but the color and flavor will be slightly different. If you’re not vegetarian but don’t have beef stock on hand, chicken stock works well, too.
The couple of tablespoons of heavy cream are optional, they don’t make a creamy sauce but a slightly richer one. If you don’t have any on hand, the gravy is delicious without, too.
Try using bacon fat in place of some of the butter… And then you can thank me later.
Key steps to the best mushroom sauce:
Once you know how to make a basic gravy-style sauce, a mushroom sauce is the easiest thing to make from scratch.
- sauté onions and mushrooms in butter
- sprinkle with flour and season with herbs, spices and tomato sauce
- deglaze the pan with white wine
- add beef stock and simmer until thickened
- stir in cream, if desired, and serve
1 Sautéing the onions and mushrooms
If you’re freaking out about the amount of butter, please don’t. Traditional gravy is made with drippings from meat. Unfortunately, mushrooms don’t have any fat, so it needs to come from the butter for a rich and flavorful gravy.
Once the butter has melted, sauté the onions and mushrooms over MEDIUM HEAT for 5-10 minutes. You don’t want them to get crispy-browned, but they should get some nice color on them, or your gravy will be pretty flavorless.
2 Seasoning and flouring
Once the mushrooms are sautéed, you’ll want to stir in thyme, salt and pepper.
Then, stir in some flour to help thicken the gravy later. Here you have to be fairly quick with your stirring, or you’ll have lumpy gravy later on.
For added flavor and color, stir in the tomato paste before adding any liquid to the pan. Make sure to stir it in well and to cook it for 30 seconds or so, or it won’t lose its raw taste.
3 Deglazing the pan
Next, you’ll want to deglaze the pan. I always use white wine as outlined in the ingredient list above, but you can also use a dry Marsala or extra broth if you don’t want to use alcohol.
Deglazing means to pour liquid into the hot pan, scraping any browned bits off the bottom. Try to catch all of the browned bits, because that’s all flavor right there.
It will seize up and thicken, don’t worry, that’s normal. Just keep stirring until most of the wine has evaporated.
4 Simmering the gravy
Finally, you’ll want to add the stock. Stir it in very well, then simmer the gravy until the liquid has reduced by about half and the sauce has your preferred consistency.
If you like a very thick gravy, you may want to stir in a slurry of cornstarch and cold water to thicken it further.
Reducing the sauce can take up to 10 minutes, depending on the size of your pan, so be patient.
5 Finishing the sauce
Depending on your taste, you can finish the sauce with various flavorful add-ins.
For a rich and robust gravy, stir in a few tablespoons of heavy cream. This goes well with most things, especially with comfort foods like meatloaf or meatballs.
You can also add a bit of lemon juice and chopped parsley in the end for a more refreshing taste, this is especially delicious served over chicken.
How do you serve mushroom gravy?
We like this gravy in many different ways. It’s delicious with meat dishes, but it’s also great by itself over mashed potatoes or buttered noodles.
Or even as a brunch dish with eggs and a crusty bread!
Get the printable recipe here:
Mushroom Sauce
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound brown button mushrooms sliced
- 1/2 teaspoon dried thyme
- salt + pepper to taste
- 1 tablespoon flour
- 1/2 tablespoon tomato paste
- 1/4 cup white wine OR extra stock
- 2 cups beef stock
- 2-3 tablespoons heavy cream optional
Instructions
- Sauté: Heat the butter in a deep and wide skillet over medium heat. Add the onion, garlic and mushrooms and cook until they're soft and lightly browned, about 5-10 minutes.
- Season: Stir thyme, salt and pepper into mushrooms. Sprinkle pan with flour and stir in well. Stir in tomato paste and cook for 30 seconds, stirring constantly.
- Deglaze the pan: Increase the heat to medium-high. Wait until pan sizzles, then pour the wine or extra stock over the mushrooms, scratching the browned bits off the bottom of the pan. Reduce the heat to medium-high and cook until almost all of the wine has evaporated.
- Cook the sauce: Stir in the stock. Simmer the sauce until it has reduced by half. If sauce doesn't thicken/you want a thicker gravy, stir in a slurry of cornstarch and water.
- Finish: Take the sauce off the heat and stir in the cream, if using.
Notes
Video
Nutrition (this is an estimate)
Barbara Karr
I am 72 and have battled food and weight issues all my life. The only advice I can give you after looking through some of our recipes is just live your life to the fullest. If you are cooking from scratch and cutting out all harmful ingredients you are participating in the BEST diet ever. We began to fight massive obesity in this country when women stopped canning their foods and buying commercially made over-processed foods.Paleo, vegan, and such diets are restricting and, to my mindset a poor way to eat. They encourage poor eating. Just like junk food diets do. Your goal should be balance and knowledge. Armed with both you are in control. The food processing industry needs a thorough cleaning. Until that time you are doing the right things. Buying locally, gardening, and watching food content are all great steps. You are inventing your own Healthy diet. So have an occasional cotton candy or doughnut for fun. You are eating wisely 99% of the time and still enjoying the wonders of food. Good luck on your journey! You already have the tools and skills. Let others live on grass and seeds. Your diet is designed for You. It will serve you well. You are smart and talented. Enjoy the fruits of your labor. Be safe and enjoy life. Barb.
Nora
Thank you so much for that sweet comment, Barb. It means so much to me that you read my posts and took the time to craft such a long, heartfelt response. And you are right with everything you’re saying – we’re in the second year of gardening, growing our own fruit and vegetables. It’s an experience for sure, but it makes such a difference! Thank you again.