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    Home » Budget Recipes

    Mushroom and Onion Gravy Recipe for the Freezer

    Published: Nov 13, 2021 · Modified: Dec 17, 2022 by Jessica Fisher

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    yellow gravy boat full of mushroom and onion gravy with text overlay.

    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 super freezer-friendly so you can keep it just as convenient as a can.

    Serve this easy Mushroom and Onion Gravy over Roasted Turkey Breast and Herbed Stuffing. It’s a delicious Make-Ahead and Freeze Thanksgiving Side Dish.

    thanksgiving dinner plate including turkey, gravy, and cranberry sauce on a table with a fork nearby. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • Tips for Success
    • FAQs
    • Recipe Costs
    • More Great Thanksgiving Dishes
    • Tell us what you think!
    • Mushroom and 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, a second cousin once removed who knew how to make gravy.

    As an adult I learned how to make gravy, and I’m so glad I did. Definite life skill to have, my friend, and thankfully one that’s not as difficult as some of my relatives would have you believe.

    Why Make This

    It’s easy! This Mushroom and Onion Gravy always turns out great. No lumps. Trust me when I say that making gravy is not hard.

    You need gravy. Mushroom and Onion Gravy is an essential part of the Thanksgiving Meal. Gravy is necessary, people. Necessary.

    It’s super delicious. 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.

    Ingredients

    Here’s what you’ll need to make Mushroom and Onion Gravy:

    ingredients for mushroom and onion gravy laid out on the table top.

    butter – I like to use real butter, but you can use margarine, plant butter, or even olive oil.

    onion – Brown onions are usually the cheapest, but you can also use sweet onions or white onions, or even shallots. I don’t recommend red onion, though.

    mushrooms – You can use fresh button or brown mushrooms in Mushroom and Onion Gravy. In a pinch you can use canned mushrooms: drain them well, chop them fine, and skip the sautéing of the mushrooms step.

    flour – I use unbleached, all-purpose flour, but you can use regular all-purpose as well.

    broth or stock – Use chicken, turkey, beef, or vegetable broth. You can also substitute part of the broth with milk, sherry, or white wine. If you have leftover drippings from a roast beef, roast pork, turkey, or chicken, add those to the broth amount as well. They’ll add tons of flavor!

    rubbed sage – Rubbed sage is a perfect herb to pair with mushrooms and onions. You can substitute another herb if you like, such as tarragon, thyme, oregano, or basil.

    salt and black pepper – Season to taste with salt and pepper. You can also season the gravy with a spice blend, such as Cajun Spice Blend or Homemade Seasoned Salt.

    Variations

    To make this gluten-free: Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in place of the flour. Make sure that there is no gluten in your broth or any seasoning you might add.

    To make this vegan: Use oil or a plant-based butter for the dairy butter. Make sure to use a vegetable broth for the liquid.

    Step-by-Step Instructions

    This mushroom and onion gravy is basically a simple mushroom sauce. Here’s how you make it:

    • sautéing mushrooms and onions in butter in dutch oven.
    • adding flour to the mushrooms and onions in the dutch oven.
    • adding broth to the roux and vegetables in the dutch oven.
    • adding seasoning to the gravy in the dutch oven.
    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.

    Freezing Instructions

    This Mushroom and Onion Gravy is perfect for freezing. Once you’ve prepared the gravy, divide it into portion-size containers and chill them in the fridge. When the gravy is cold, transfer the containers to the freezer.

    To serve: Thaw in the refrigerator and reheat on the stovetop or in the microwave.

    onion and mushroom gravy in the pot and in freezer containers on black table top.

    Tips for Success

    Here are some things you should know to make the best Mushroom and Onion Gravy:

    • 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 when you freeze Thanksgiving side dishes.
    • Not all vegetable broths are created equal. Try a few different brands or make homemade vegetable broth for best flavor.
    • 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. Use it in Shepherd’s Pie with Cheddar Mash or Homemade Chicken Pot Pie.

    FAQs

    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.

    How do you cut onions for gravy?

    You can slice or chop onions for gravy. I like to chop them so that the pieces are bite size and not unwieldy on the dishes you serve with the gravy.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • butter – $0.50
    • onion – $0.35
    • mushrooms – $1.99
    • flour – $0.08
    • broth – $1.99
    • seasonings – $0.05

    While your costs may vary depending on where and how you shop, you can expect to pay about $4.96 for a big batch of Mushroom and Onion Gravy, about $1.24/cup.

    mushroom and onion gravy in a gravy boat on a table set with all the thanksgiving dinner dishes.

    More Great Thanksgiving Dishes

    • Cranberry Chicken Salad
    • Pear Salad with Blue Cheese
    • Spicy Candied Almonds
    • Easy Cranberry Rolls

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    mushroom and onion gravy in a yellow gravy boat on the dinner table.
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    5 from 2 votes

    Mushroom and Onion Gravy

    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.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 cups
    Calories: 338kcal
    Author: Jessica Fisher
    Cost: $4.96
    Prevent your screen from going dark

    Equipment

    • heavy stockpot
    • wire whisk
    • single-serve airtight containers

    Ingredients

    • 7 tablespoon butter
    • ½ onion (for ½ cup chopped)
    • 8 oz mushrooms finely chopped (I pulsed them in the food processor)
    • ½ cup unbleached, all-purpose flour
    • 4 cup turkey stock or chicken, beef, or vegetable broth or stock
    • ¼ teaspoon dried rubbed sage
    • salt
    • black pepper
    US Customary – Metric

    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

    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.
    To make this gluten-free: Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in place of the flour. Make sure that there is no gluten in your broth or any seasoning you might add.
    To make this vegan: Use oil or a plant-based butter for the dairy butter. Make sure to use a vegetable broth for the liquid.

    Nutrition

    Calories: 338kcal | Carbohydrates: 24g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 517mg | Potassium: 475mg | Fiber: 1g | Sugar: 6g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published in November 13, 2013. It has been updated for content and clarity.

    « Make-Ahead and Freeze Thanksgiving Side Dishes
    How to Make and Freeze Cranberry Sauce »
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    Reader Interactions

    Comments

    1. A T

      December 11, 2020 at 3:38 pm

      Um, just wondering if we could get Debra’s stuffing recipe?

      Thanks for all you do!

      Reply
      • Jessica Fisher

        December 11, 2020 at 4:45 pm

        This is the stuffing that gets inhaled at my holiday meals.

        Reply
    2. Jean

      October 01, 2015 at 10:51 am

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

      Reply
      • Jessica Fisher

        October 01, 2015 at 11:02 am

        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!

        Reply
    3. Jules boudreaux

      July 17, 2015 at 9:08 am

      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

      Reply
    4. Nancy Laybourn

      October 19, 2014 at 7:09 am

      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.

      Reply
    5. Cecee

      November 13, 2013 at 8:27 pm

      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 🙂

      Reply
      • Ken

        July 04, 2015 at 7:20 am

        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.

        Reply
    6. Christine

      November 13, 2013 at 6:46 am

      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.

      Reply
    7. another sue

      November 13, 2013 at 4:32 am

      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!

      Reply

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