Homemade Mushroom Gravy Sauce

  • PrepTime: 15 Mins
  • CookTime: 40 Mins
  • TotalTime: 55 Mins


  1. 1/4 cup unsalted butter
  2. 1 pound white button mushrooms (or cremini mushrooms, cleaned and sliced)
  3. 1/3 cup all-purpose flour
  4. 4 cups beef broth (or chicken or vegetable broth, chilled)
  5. 1/2 teaspoon dried thyme
  6. Salt (to taste)
  7. Freshly ground black pepper (to taste)


  1. Gather the ingredients.  
  2. Melt the butter in a large saucepan over medium-high heat.
  3. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated and they begin to brown.  
  4. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.  
  5. Whisk in 1 cup of the cold broth.  
  6. Once incorporated, pour in the rest of the broth and add the thyme.  
  7. Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally.  
  8. Season with salt and fresh ground black pepper to taste.  


  1. For a thicker gravy, turn heat up to medium and reduce to the desired thickness. For thinner gravy, add more broth.
  2. Beef broth will create the richest sauce, while the chicken broth will lend a deeper flavor than the vegetable broth. 
  3. Using button or cremini mushrooms creates a nice base to this sauce, but feel free to add a little bit of shitake or even a few oyster mushrooms to create more interest and texture.
  4. Other herbs that would complement this mushroom sauce, either in addition to the thyme or in its place, include rosemary, sage, or parsley.
  5. Bacon variation: For a richer flavor, crisp two or three slices of bacon in a saute pan. Remove the bacon from the pan and start the mushroom gravy in the dripping.
  6. Creamy variation: Add 2 tablespoons of heavy cream at the end of cooking.