Mushroom and Onion Gravy Recipe for the Freezer

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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.

gravy boat next to bowls of broccoli and stuffing

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.

turkey dinner with gravy boat in center of table

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.

step by step photos of making gravy

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:

  1. 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.
  2. Add a bit more butter and flour. Stir well until a paste is formed. 
  3. Gradually quick in the stock and simmer until thickened.
  4. 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.

mushroom onion gravy in freezer containers

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.

gravy with whisk

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!
0 from 0 votes
Mushroom and Onion Gravy
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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.
Course: Side Dish
Cuisine: American
Keyword: basic gravy, gravy, how to make gravy, mushroom gravy, mushroom sauce, onion gravy
Servings: 4 cups
Calories: 338 kcal
Author: Jessica Fisher
Ingredients
  • 7 tablespoons butter
  • 1/2 cup finely chopped onion
  • 8 ounces mushrooms finely chopped (I pulsed them in the food processor)
  • 1/2 cup flour
  • 4 cups turkey stock or chicken, beef, or vegetable broth or stock
  • 1/4 teaspoon sage
  • kosher salt and freshly ground pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Season with the sage, salt, and pepper.
Recipe Notes

To freeze: Store the cooled gravy in an airtight container in the freezer for up to 2 months. Thaw and reheat in a saucepan. Whisk to recombine. Serve hot.

Nutrition Facts
Mushroom and Onion Gravy
Amount Per Serving
Calories 338 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 517mg22%
Potassium 475mg14%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 6g7%
Protein 10g20%
Vitamin A 612IU12%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in November 2013. It has been updated for content and relevancy.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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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. Christine says

    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. Cecee says

    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 🙂

    • Ken says

      I love to make sauces and gravies. The only thing I would add to the discussion is that I heat the stock in the microwave before I use it. The lumps that Cecee is talking about occur when you add the cold stock to the hot butter/flour mixture in the pan. By heating the stock, the lumps won’t happen.

      Christine, have you ever tried Rice Flour for thickening recipes? You can usually find it in Asian grocery or International section of regular grocery.

  4. Nancy Laybourn says

    I often make my grave ahead of time and on turkey day but a tablespoon or two of drippings in the grave, or I will get turkey or chicken wings ahead of time and use the stock for grave.

  5. Jules boudreaux says

    I have found if I add stock before flour and let it warm up then add flour slowly while whisking the clumps do not appear

  6. Jean says

    I tried this recipe and had to add double amount of liquid. It was like a paste without adding extra liquid!

    • Thank you for pointing out my typo! Oh my word. Yes, it should have read 4 cups. I’m not sure what happened, but glad you caught it. Thank you for letting me know. And I apologize for the inconvenience!

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