Mushroom gravy: 12 of my favorite homemade recipes

Mushroom sauces and gravies can transform meats, vegetables, pasta and grains into restaurant-quality delicacies. We will teach you how to prepare mushroom sauce that will become your favorite recipe!

Fragrant honey mushrooms, delicious porcini mushrooms, juicy champignons... Do you love mushrooms and dishes made from them? Then you will love making sauce from fresh or frozen fruits! Everyone has their own delicious recipe, we will offer several, and you choose.

All recipes have been tested by housewives, are suitable for beginner cooks and do not require special ingredients. Put on your apron and get started!

Delicious mushroom sauce with sour cream

One of the variations of mushroom sauce is preparation with sour cream.

A very simple recipe, but very tender, aromatic and juicy.

You will need:

fresh mushrooms (champignons or your favorite) – 300 g;
onion – 1 pc.;
water – 400 ml;
vegetable oil - for frying;

wheat flour – 2 tbsp. l;
carrots – 1 pc.;
sour cream (fat content is not important) – 3 tbsp. l.;
salt, pepper, spices to taste.

Cooking method:

Peel, wash and finely chop the vegetables (onions and carrots).
Fry the onions in hot oil until golden brown, then cook the carrots over medium heat until soft.
Peel the mushrooms, rinse under running water and cut into pieces.
Now fry them along with vegetables. The mushrooms should release their juice.
When the vegetables are “cooked”, sprinkle them with flour and mix well. The flour should turn light brown and combine with the vegetables as it cooks.
Now you can add sour cream and mix.
Then pour in water in a thin stream, stirring constantly to avoid the formation of lumps.
Reduce heat, season with salt and pepper and add your favorite spices. Stir and cook for about 15 minutes, then remove from heat and serve.

Chef's Mushroom Gravy

Mushroom sauce can be made with any broth
Mushroom sauce can be made with any broth, but I used beef broth here since I will be serving it with meatloaf.

Ingredients for making mushroom gravy:

Kitchen: Cooking time: 50 min Number of servings: 6 pcs.

¼ cup oil
1 package (16 ounces) chopped mushrooms
salt to taste
¼ cup all-purpose flour or as needed
1 liter beef broth
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves to taste

Step-by-step plan for preparing mushroom gravy:

Step 1 Heat the butter in a saucepan over medium heat until foamy. Add mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.

Step 2 Add flour, cook and stir for about 5 minutes. Add about 1 cup beef broth, stirring vigorously until smooth, then add remaining broth and stir thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, about 30 minutes, stirring frequently.

With meat

Mushroom sauce can be made from more than just mushrooms, although they will undoubtedly be its main ingredient. You can also add other ingredients to the sauce, such as meat.

The result is a hearty and flavorful dish that can even be served on its own.

Ingredients:

oyster mushrooms – 450 gr;
onion – 130 gr;
mustard – 15 g;
olive oil – 55 ml;

vegetable broth – 300 ml;
pork – 270 gr;
parsley – 1 bunch;
carrots – 70 gr;

flour – 50 g;
sour cream – 100 ml;
salt, paprika, curry.

Preparation

Chop the peeled and washed vegetables in any way convenient for you. Most often, the onion is cut into cubes and the carrots are grated.
Wash the oyster mushrooms and cut them into small strips.
Heat the oil and fry the vegetables in it.
Wash the meat and pat dry with paper towels to remove excess liquid. Cut into long strips. You can also use chicken, beef, etc.
Then add the pork to the pan and fry the ingredients for another 7 minutes.
After this time, add mushrooms, salt and spices to the pan and cook, uncovered, for 10 minutes.
Now pour in the broth. You can use mushroom or meat, or if you don't have any on hand, you can replace this ingredient with plain water. Cover with a lid and simmer for 7 minutes.
Dissolve flour in a small amount of water.
Pour the liquid into the main mixture in a thin stream, stirring constantly until the sauce thickens.
Then add sour cream and mustard to the pan.
Wash the parsley and chop finely.
Cook over low heat for another 10 minutes. Sprinkle with herbs before serving.

From dried mushrooms

Sometimes mushrooms are stored at home in dried form. This product is most often used for preparing first courses, but it is a mistake to think that you cannot make a delicious sauce with it.

All you need to do is follow the simple instructions.

Ingredients:

dried mushrooms – 120 g;
onion – 45 g;
mayonnaise – 50 ml;

vegetable broth;
olive oil – 30 ml;
garlic – 2 cloves;

butter – 65 g;
flour – 30 g;
salt, Provençal herbs, paprika.

Preparation:

Since the mushrooms in this recipe are dried, you need to soak them first. Pour enough water into the pan to cover all the mushrooms and set aside for a few hours.
During this time, the mushrooms will swell and become saturated with moisture. Rinse them again and drain the excess liquid. Now boil them in the traditional way - in salted water. This process should not take more than half an hour.
Cooked products should be chopped into small pieces.
Cut the peeled onion into half rings. Grate the garlic on a fine grater.
Heat the butter and olive oil in a saucepan and fry the chopped onion in it.
Then throw the main ingredient and garlic into the pan and cook for another 12 minutes.
After this time, add salt and spices and slowly add flour. Remember to stir constantly when adding it to the main ingredients, otherwise it will clump.
A rather thick mass is formed.
Now add mayonnaise. You can replace it with sour cream.
All that remains is to use the broth to get the desired consistency of the sauce. Pour in as much liquid as necessary to obtain the desired thickness of the dish.
Cook the mixture over low heat for another 7 minutes.

Mushrooms for the winter in tomato and sweet pepper sauce

Another simple recipe full of flavor and aroma. An important bonus: you can process unsightly-looking vegetables into canning.

The sauce in the photo can be used anywhere: for pasta, porridge, potatoes!

For the preparation you need:

Fresh mushrooms – 1 kg
Tomatoes – 2 kg
Sweet pepper - 2 pcs. (average)
Garlic - 2 heads (medium)
Sugar - 100 g
Salt - 2 tbsp. spoons + heaped (try it!)
Vinegar - 50 ml
Khmeli-suneli seasoning – 1 sachet

Cooking this recipe for mushrooms in tomato sauce for the winter will not make you overtired.

Juicy tomatoes of any external condition participate. We will make puree from them for filling.
Add bell pepper, garlic and suneli hops.
Let's simmer, package, let cool.

Mmmm, finger lickin' good! But persuade yourself to wait for the cold weather. This beauty is for the winter.

From frozen mushrooms

Fresh mushrooms are not always available, but frozen ones can often be found. You can also make a delicious and aromatic mushroom sauce from them.

Ingredients:

frozen porcini mushrooms – 350 g;
vegetable broth – 150 ml;
onion – 1 pc.;

chicken yolks – 3 pcs.;
dill - a bunch;
heavy cream – 200 ml;

butter – 55 g;
flour – 25 g;
salt, oregano, garlic.

Preparation:

Frozen mushrooms have probably already been pre-peeled, rinsed and cooked, so all you need to do is defrost, rinse and remove excess liquid.
Peel the onion and cut it into small cubes.
Wash the dill and chop finely. You can also use other herbs.
Place the oil in a saucepan and fry the onion in it.
Then add the mushrooms and cook the ingredients for 10 minutes.
Fry the sifted flour in a dry frying pan. A golden, caramel color will indicate readiness.
Gradually pour the vegetable broth into the flour, stirring constantly so that no lumps form, otherwise you will have to beat the mixture with a blender. You can also use mushroom or meat broth.
Add the resulting mixture to the frying pan with mushrooms and onions, stir, season with salt and spices.
Cook the sauce for 7 minutes with the lid closed over low heat.
Beat the egg yolks with a fork, pour in the cream, beat again and add the herbs.
Add the resulting mixture to the main ingredients and stir.
Cook the sauce for another 3 minutes on the lowest heat.

With tomato paste

Mushroom sauce can be prepared not only with cream and sour cream.

It is equally good with tomato paste, puree or juice. The sauce is very tasty, with a rich mushroom aroma.

Ingredients:

mushrooms – 450 gr;
onions – 2 pcs.;
olive oil – 70 ml;
water – 250–350 ml;

tomato sauce – 3.5 tbsp. l.;
garlic – 3 cloves;
flour – 35 g;
salt, oregano, thyme, rosemary.

Preparation:

Use any mushrooms you like. Wash them, peel them and, if necessary, cut them into small pieces.
Finely chop the peeled onion and garlic with a knife.
Heat half the specified amount of oil in a frying pan and fry the onion in it.
Then add mushrooms and garlic, add salt and fry for 12 minutes.
Heat the remaining oil in a clean frying pan. Now fry the sifted flour in it. Remember to stir the mixture constantly to prevent lumps from forming.
Pour water or vegetable broth into the toasted flour. Mix well. You can adjust the amount of liquid as this will determine the thickness of the sauce.
Pour the liquid ingredients into the pan with the mushrooms, stir the contents and season.
Now add tomato sauce to the pan, which can be replaced with juice, paste or ketchup. If you use juice, remember that it will thin out the sauce and make it thinner. Therefore, in this case, add more flour to the dish.
Simmer the sauce until done. This process takes 15 minutes.

This sauce is great as an addition to pasta.

Mushroom gravy

45 Minute Mushroom Gravy
This can all be made in 45 minutes or less.

Ingredients for making mushroom gravy:

Kitchen: Cooking time: 50 min Number of servings: 6 pcs.

450g mixed fresh porcini and exotic mushrooms such as cremini, oyster or shiitake mushrooms (discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, finely chopped
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
Dissolve 1 tablespoon cornstarch in 1 1/2 cups cold water
1 1/2 cups water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves

Step-by-step plan for preparing mushroom gravy:

Cut the mushrooms into slices. In a 10-inch heavy nonstick skillet, cook garlic in oil over medium-low heat, stirring, until pale golden brown. Add onion and cook, stirring, until soft. Add mushrooms, soy sauce and sauté mixture over medium-high heat, stirring until liquid mushrooms evaporate and begin to brown.
Add the wine and vinegar and cook until the liquid has evaporated. Stir the cornstarch mixture and add it to the pan with the sugar. Bring the mixture to a boil, stirring, and simmer for 2 minutes. Add parsley and season the sauce with salt and pepper. The sauce can be made 1 day ahead and refrigerated, covered. When reheating the sauce, add water as needed to thin it to your desired consistency.
Spoon gravy over baked potatoes, mashed potatoes, steak or chicken.

On cream

This mushroom sauce differs from others in taste due to its characteristic creamy taste and amazing aroma. It can be served with boiled potatoes, rice, buckwheat, etc.

Ingredients:

mushrooms – 700 gr;
onions – 2 pcs.;
olives – 50 gr;
parsley – 1 bunch;

hard cheese – 170 gr;
heavy cream – 650 ml;
butter – 130 g;
salt, Italian herbs, paprika.

Preparation:

It is better to use champignons for this sauce, but you can use any other mushrooms, including wild mushrooms. In the latter case, the sauce will be even more aromatic and appetizing. Wash them, peel them if necessary and cut into slices.
The peeled onion should be chopped into small pieces.
Grate the cheese. You can use any cheese, but Parmesan will add a special flavor to the dish.
Cut the olives into rings. You don't have to add them if you don't like them.
Wash the parsley and chop it.
Melt the butter in a saucepan and fry the onion in it.
Add chopped mushrooms, season with salt and spices. Cook until the liquid has evaporated.
Then add cream and olives to the main ingredients.
Reduce heat to low, cover and simmer sauce for 15 minutes.
Then open the lid and cook for another 5 minutes.
Add the cheese and herbs and close the lid of the saucepan again. Cook the sauce for another 5-7 minutes.
Stir the dish before serving.

This mushroom sauce goes great with pasta.

Creamy mushroom sauce

Creamy Mushroom Gravy
This creamy mushroom gravy is full of flavor, easy to make from scratch, and goes great with steak, chicken, pork chops, mashed potatoes, meatloaf.

Recipe ingredients:

1 tablespoon olive oil
3 tablespoons cold butter, divided
16 oz. White mushrooms, rinsed and dried
2 cloves garlic, minced
½ teaspoon dried thyme
2 cups beef broth
1 ½ teaspoons Worcestershire sauce
1 teaspoon onion powder
2 – 3 drops browning and Kitchen Bouquet sauce, optional
1/4 cup cold water + 3 tablespoons cornstarch
¼ cup cream, can half and half

preparing creamy mushroom sauce

Cooking instructions:

Heat olive oil and 2 tablespoons butter in a saucepan over medium heat. Add mushrooms and cook until golden brown, about 6 minutes. Add garlic and thyme, cook for another 1 minute.
If desired, add beef broth, Worcestershire sauce, onion powder and kitchen bouquet. Stir.
Mix cornstarch and cold water.
Bring the gravy to a boil. Beat the cornstarch mixture for about 30 seconds.
Reduce heat to low. Add the cream and simmer until it reaches the desired consistency, it will continue to thicken as it heats.
Remove from heat. Add 1 tablespoon cold butter for a smooth, velvety flavor.

Chef's Tips:
16 oz. It seems like a lot of mushrooms, but they are 92% water and are highly digestible.
Thick onion strings can be sautéed in oil until softened before adding the mushrooms.
You can also use a mixture of chicken and beef broth.
1/3 cup of good quality red or white wine can be added to the garlic and thyme. Let it simmer until the smell of the wine disappears and the liquid is almost completely dissolved.

With cheese

For mushroom and cheese lovers, you can prepare the sauce using this recipe.

The dish will contain a lot of soft, melted cheese and aromatic mushrooms.

Ingredients:

mushrooms – 500 gr;
cream cheese – 300 gr;
dill – 1 tbsp. l.;

starch – 35–40 g;
green onions - a few feathers;
onions – 2 pcs.;

butter – 100 g;
mushroom broth – 600 ml;
salt, nutmeg, thyme, basil.

Preparation:

Frozen, dried or fresh mushrooms are suitable for this delicacy. Wash them, peel them and chop them into small pieces.
Cut the peeled onion into rings or cubes. Finely chop the green onions.
Wash the dill and chop finely.
Heat the oil in a saucepan and fry the onion in it.
After adding the mushrooms, cook for 12 minutes.
Then pour 500 ml of liquid into the container. This can be plain water or some kind of broth. Season the contents with salt and spices.
Cover with a lid and simmer the contents for about 10 minutes over medium heat.
Then add melted cheese to the container. Please note that only good quality cheese should be used to make a delicious mushroom sauce. Do not use other dairy products, cheese substitutes, etc., because such products will not even dissolve in your dish and will simply ruin it. You can use processed cheese like “Friendship” or such as “Yantar”. Mix the contents of the pan well.
Simmer the ingredients with the lid closed for a few more minutes.
Now dilute the starch in the remaining 100 ml of water.
Add the green onions and dill, then pour in the starch liquid in a thin stream. Stir the sauce constantly until it thickens.
Cook for another 10 minutes on the lowest heat.

It can be served with potatoes, pasta, freshly baked bread, etc.

Mushroom sauce is a fragrant and tasty delicacy that even a novice housewife can prepare. Despite its simplicity, it can add a lot of variety to the menu.

Oyster mushrooms with sour cream

Oyster mushrooms are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and are also used in diets due to their low calorie content.

Properly prepared, they are not inferior in taste to other types of mushrooms and are inexpensive.

To prepare you will need:

oyster mushrooms 400–600 g;
medium fat sour cream 200 g;
olive oil;

greenery;
onion;
salt, ground pepper.

Preparation:

Prepare the oyster mushrooms by cutting off the roots, washing and drying.
Cut them into pieces, cubes or slices as you prefer.
Peel the onion and finely chop it.
Heat olive oil in a cast iron skillet and toss in the onions.
When it's almost ready, add the mushrooms to the pan. The liquid will evaporate after about 15 minutes, but be careful not to overcook them or they may become tough.
Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!

If the mushroom sauce is too thick, you can add milk or water. If it is too runny, add a few tablespoons of flour, stir and cook for another 10 minutes. Delight your loved ones with a new delicious dish!

From honey mushrooms with sour cream

Ingredients:

fresh mushrooms;
medium fat sour cream;
oil;

dill;
onions, green will do;
salt pepper.

Preparation:

Prepare honey mushrooms: wash, peel, cut off excess.
Pre-boil them for half an hour and rinse again.
Fry the mushrooms in butter and add the onions.
Fry until the onion becomes transparent.
Add cream, spices (salt, pepper) and half the herbs.
Cook until the mixture is completely cooked and smooth.
Garnish the dish with the remaining herbs.

Delicious spaghetti sauce

Ingredients:

mushrooms 300–500 g (champignons, oyster mushrooms or whatever you have at home);
hard cheese 100 gr;
a tablespoon of flour;

greens (dill, parsley);
butter or sunflower oil 100 g;
a pair of medium-sized onions;

several cloves of garlic;
not too thick sour cream 150 g;
salt, pepper, mushroom seasoning to taste.

Preparation:

Rinse the mushrooms well under the tap, carefully going under the caps, as this is where the most dirt accumulates.
Cut into strips, slices or cubes at your discretion, and cook them for five minutes in boiling water. Then, using a colander, drain the water and let them dry thoroughly.
Peel and dice the onion. If you like them bigger, that's up to you. Place in a frying pan and fry in oil over low heat until soft. Then add the cooked mushrooms and cook for about half an hour, stirring occasionally.
Mix the cream with flour and pour into the pan, add salt and pepper. Simmer for another 5 minutes, then add herbs, garlic and grated hard cheese. Stir constantly until it melts.

The mushroom flavor of the sauce combined with the cheese aroma will leave an unforgettable impression, and the sour cream base will make the dish thick and rich.

Thick mushroom gravy

Thick Mushroom Gravy
An easy recipe you can make at home with just 6 ingredients. It can be made very quickly from scratch and is a great addition to any holiday table.

As for the type of mushrooms, it's up to you. I often use a mixture of button mushrooms, shiitake, portobello, oysters, maitake, cremini, porcini, baby bella or anything else that looks interesting (and isn't very expensive!) If you want to add chopped carrots along with the mushrooms, feel free to do so it is too.

The gravy can be made in a slow cooker or on the stove.

Ingredients for making thick mushroom gravy:

Cuisine: American Cooking time: 20 min Number of servings: 2 pcs.

1/3 cup diced onion
8 ounces chopped mushrooms
2 1/2 tsp. chopped garlic
1/2 teaspoon salt
1/2 cup vegetable broth
2 tablespoons flour of your choice, including wheat, white, rice or sorghum
1/4 teaspoon dried thyme, optional

Step-by-step plan for making thick mushroom gravy

Step-by-step plan for preparing thick mushroom gravy:

Sauté the onion in 2 teaspoons oil (or shortening or water) over medium heat in a nonstick skillet until just beginning to brown. Add mushrooms, salt, garlic and (optional) thyme. Stir occasionally and the mushrooms will become watery. Cook until it becomes dry again. Add broth and flour and cook, stirring, until mixture thickens.

If you decide to make this sauce recipe, feel free to leave a comment or star rating at the bottom of this post!

From porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is a great way to prepare porcini mushrooms.

The most important thing is the addition of fresh tomatoes and garlic, which together with sour cream give the sauce a subtle taste and amazing aroma.

A very interesting, tasty and unusual recipe.

You will need:

450–600 grams of mushrooms;
350 grams of fresh tomatoes;
several (1-3) cloves of garlic;
sour cream, 4 tbsp. l.;

vegetable or butter for frying;
one large onion;
salt and pepper to taste.

Preparation:

Peeled and washed boletus mushrooms should be cut into medium-sized pieces.
Peel and finely chop the onion and garlic.
Pour oil into a frying pan and heat well.
Fry the garlic first and then the onion.
Add the mushrooms and simmer with the lid open so that the moisture evaporates as much as possible.
Pour boiling water over the tomatoes, cool under running water, peel and chop the pulp.
Transfer the tomatoes and cream to the pan, season with salt and pepper and simmer for 15 minutes over medium heat.
Finally add the fried garlic and herbs and the sauce is ready.

Mushroom salad with eggplant, canned in tomato

But in this video recipe you can’t tell which is tastier. The little blue ones are perfect friends with mushrooms! Therefore, the seaming turns out to be solid. This is a complete salad for the winter, ready to serve. I opened the jar - half of the dinner was on the table, also with a summer accent from the vegetable sauce.

We need:

Eggplants – 2 kg
Mushrooms – 1 kg
Onions - 500 g
Tomatoes – 1 kg
Garlic - 2 heads (the size of a large chicken egg)
Salt - 1 tbsp. heaped spoon
Sugar 1-2 tbsp. spoons
Red pepper (ground) - ½ tbsp. spoons
Table vinegar (9%) - 2.5 tbsp. spoons

The preparation is also simple.

Fans of photography and video will appreciate the step-by-step short video with close-ups. Mushrooms are just asking to be put into jars for the winter!