Let bottled and dry mix gravy be relics of the past. This recipe for Mushroom and Onion Gravy stirs up silky and delicious. It’s also super freezer-friendly.
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 dad’s 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 it turns out great. No lumps. 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.
This Mushroom and Onion Gravy is one that we absolutely love. I purposely make a double batch so that I can make a Turkey Pot Pie with leftovers. If I don’t make a pie, I freeze the extra so that we can have homemade gravy in minutes.
How do I make good gravy?
Here are some things you should know about gravy making:
- The gravy will be more flavorful if you use pan drippings from a roast turkey or chicken. If you choose the make-ahead option, it will be just as tasty with broth or stock. 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.
How do you make a simple mushroom sauce?
This mushroom and onion gravy is basically a simple mushroom sauce. Here’s how you make it:
- Melt butter in a large pot. Add the chopped mushrooms and onions and cook them down until the onions are clear and the mushrooms have reduced.
- Add a bit more butter and flour. Stir well until a paste is formed.
- Gradually quick in the stock and simmer until thickened.
- Whisk in seasonings. Adjust to taste. Serve hot.
What can I add to gravy for flavor?
Drippings from roast meats add great flavor to gravy. Just substitute the drippings for an equal amount of stock. You can also use a bit of wine in place of some of the liquid. Herbs and spices also add good flavor.
Can I freeze mushroom gravy?
You can make this 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.
Do I need any special tools to make gravy?
This is a pretty straight-forward recipe. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- whisk – please get one with a sealed barrel handle. Trust me. You don’t want dish water seeping out into your food!
- saucepot – these are good for so many things!
- freezer-safe containers – I love these opaque ones that stack well.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Mushroom and Onion Gravy
Ingredients
- 7 tbsp butter
- 1/2 onion (for 1/2 cup chopped)
- 8 oz mushrooms finely chopped (I pulsed them in the food processor)
- 1/2 cup unbleached, all-purpose flour
- 4 cup turkey stock or chicken, beef, or vegetable broth or stock
- 1/4 tsp dried rubbed sage
- salt
- black pepper
Instructions
- In a medium saucepan, melt 4 tablespoons butter. Add the onion and cook on low for 15 minutes, covered. Add the mushrooms and cook another 15 minutes on medium.
- Add the remaining 3 tablespoons butter and allow it to melt. Stir in the flour and cook for a minute. The mushroom mixture will appear like a thick paste.
- Slowly whisk in the broth, adding a little at a time, until the liquid is incorporated and the mixture is smooth. Simmer until thickened, about ten minutes.
- Season with the sage, salt, and pepper.
Notes
Nutrition
This post was originally published in November 2013. It has been updated for content and relevancy.
