How do I make a creamy mushroom gravy?

For extra creaminess, whisk in a splash of heavy cream or coconut milk at the end. It smooths out the texture and gives the gravy a silky finish. For plant-based versions, full-fat canned coconut milk is perfect.

What is the 3-2-1 rule for gravy?

Chef Adriana’s 3-2-1 Rule is simple: 3 cups broth, 2 tablespoons butter, 1 tablespoon flour. It’s my go-to ratio for building a thick, luscious mushroom gravy that never breaks or turns gummy. And yes—it scales easily for big dinners!

How can I make mushroom gravy vegan?

Use vegan butter or olive oil, swap chicken broth for mushroom or vegetable broth, and thicken with cornstarch. It tastes just as rich and satisfying, without any animal products.

What’s the secret ingredient for good gravy?

Depth of flavor starts with your base. That’s why I always use homemade stock and season early. The true secret? Browning your mushrooms properly. That’s where all the umami hides.

How do I make a quick but tasty gravy?

Use pre-sliced mushrooms and good-quality broth. You can skip the roux and thicken with a cornstarch slurry. It’s ready in under 20 minutes and perfect for busy weeknights.

What do chefs use to thicken gravy?

Traditionally, we use a roux—equal parts fat and flour. But many chefs also love cornstarch or arrowroot for a clearer, silkier finish.

Easy Mushroom Gravy Recipe – 3-2-1 Rule, No Drippings

Name: Mushroom Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter (or olive oil for vegan option); 16 oz baby bella or cremini mushrooms, sliced; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 tbsp all-purpose flour (or cornstarch for GF version); 3 cups homemade chicken broth (see my full broth recipe on the blog); 1/2 tsp pink salt (use early to draw out mushroom moisture); 1/4 tsp freshly ground black pepper; Optional: 1 tbsp soy sauce for extra umami; Optional: 2 tbsp heavy cream or full-fat coconut milk for creaminess; Fresh thyme or parsley for garnish

Description

This mushroom gravy recipe is rich, earthy, and made without pan drippings. It’s quick enough for weeknights and elegant enough for holidays. With just a handful of ingredients, you get deep umami flavor, a velvety texture, and easy swaps to make it vegan or gluten-free.

Ingredients

Scale

2 tbsp unsalted butter (or olive oil for vegan option)
16 oz baby bella or cremini mushrooms, sliced
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp all-purpose flour (or cornstarch for GF version)
3 cups homemade chicken broth (see my full broth recipe on the blog)
1/2 tsp pink salt (use early to draw out mushroom moisture)
1/4 tsp freshly ground black pepper
Optional: 1 tbsp soy sauce for extra umami
Optional: 2 tbsp heavy cream or full-fat coconut milk for creaminess
Fresh thyme or parsley for garnish

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Instructions

Melt butter in a large skillet over medium heat.
Add mushrooms and pink salt. Sauté for 8–10 minutes, stirring occasionally, until mushrooms are browned and have released moisture.
Stir in chopped onion and garlic. Cook 2–3 minutes until soft and fragrant.
Sprinkle flour over the mixture. Stir well and cook for 1 minute to form a roux.
Slowly whisk in the broth, scraping up browned bits from the pan.
Simmer 10–12 minutes, stirring occasionally, until thickened.
Taste and season with black pepper and optional soy sauce or cream.
Serve warm over mashed potatoes, chicken, or vegetables. Garnish with fresh herbs.

Notes

For vegan: use plant-based butter, vegetable broth, and coconut milk

For gluten-free: replace flour with 1 tbsp cornstarch mixed with 2 tbsp water

Try this gravy over my Mushroom Stuffed Chicken Breast or as a dip for a Garlic Bread Grilled Cheese

Great for holidays, weeknights, or leftovers

Reheats well and freezes beautifully

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Sauces & Gravies
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 85 kcal
Sugar: 2g
Sodium: 420mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg