Mushroom and Onion Gravy Recipe

Mushroom-Onion Gravy

I was raised to think that making homemade gravy was difficult. It wasn’t some plot by my mother to get me to like canned gravy. But, it really was a fearful thing for many of the women in my extended family.

What if there were lumps?!

That would be the kiss of death, particularly at a holiday dinner. So, whenever there was a big meal with gravy, despite how many cooks were in the kitchen, we either busted out a jar of commercial gravy or we summoned Debra. Debra, married to my cousin Steve, knew how to make gravy. So that was her job every thanksgiving. That, and stuffing. She made an awesome stuffing.

Years later when I became a Bon Appetit convert, I learned how to make gravy. And usually it turns out great. No lumps. If anything, mine might be too thin because I wasn’t patient enough to let it thicken or I added the broth in too quickly.

But, trust me when I say that making gravy is not hard.

It is also an essential part of the Thanksgiving Meal. Gravy is necessary, people. Necessary.

mushroom onion gravy

Today I’m sharing a Mushroom and Onion Gravy that we loved. I purposely made a double batch so that I could make a Turkey Pot Pie with leftovers. That recipe is coming soon.

In the meantime, let’s focus on gravy. Here are some things you should know:

  • You can make the gravy in advance. Chill it and store it either in the fridge or the freezer. Thaw it in the fridge and then reheat it on the stovetop. Whisk it before serving to adjust the texture.
  • The gravy will be more flavorful if you use pan drippings from the roast turkey. If you choose the make-ahead option, it will be just as tasty without. Save the drippings and make another batch of gravy a different day. You’ll be less stressed on Thanksgiving.
  • Not all vegetable broths are created equal. Since I’ve yet to perfect a homemade vegetable broth, I’ve tried out a few different varieties. Trader Joe’s isn’t very flavorful and tastes almost sweet. Emeril’s, on the other hand, rocks. Buy that one.
  • Leftover gravy goes very well in pot pies, soups, and stews. Don’t throw it out! Use it creatively in another dish, or bake some biscuits to go with.

What’s your favorite kind of gravy?

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Comments

  1. another sue says:

    Thank you so much for this. I feel a lot more confident about the upcoming meal knowing I can get the gravy right ahead of time and not be struggling with a kitchen full of people. Gravy making! No longer a spectator sport!

  2. Yum! I love gravy, and when it thickens beautifully I beam at my husband like it’s Christmas morning. :-) Can’t wait to try yours. I just want to mention for those who can’t use flour (my kids have celiac) that I have found Better Batter GF flour to be great for thickening gravy. Also for homemade mac n cheese – my white sauce actually thickens faster than it ever did with all purpose flour. Also if you do want to do it with the pan drippings, check out Mark Bittman. He has a really easy technique in How to Cook Everything.

  3. I am the same way. I am a total whiz in the kitchen, but ALWAYS buy canned gravy for T-Day, because I’m afraid of lumps. Since its just the hubs and I this year, I’m going to try this one. Thanks for the recipe :)

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