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Mushroom Gravy Sauce

Creamy mushroom gravy is a simple homemade sauce that can be drizzled on many different recipes.

Mushrooms and onions are sauteed in butter, then mixed with flour, broth, and spices. Sour cream is stirred in at the last minute to create a thick, creamy sauce.

A measuring cup full of white mushroom gravy sauce with a spoon inside. Fresh mushrooms, a kitchen towel and fresh parsley surround the cup.

An Easy Cream Sauce Idea

Homemade gravy is incredibly easy to make and adds the perfect flavor to so many dishes.

  • This recipe uses just a few ingredients you probably already have in your kitchen, including butter, sour cream, broth and spices.
  • It’s easy to make and can be prepped in advance. This gravy can be stored in the fridge up to 4-5 days and reheated in the microwave or on the stove.
  • Mushroom gravy is thick and creamy and tastes lovely when served over fresh pasta noodles.
  • You can serve this sauce on our homemade popovers, as a side to roast turkey, with beef, or drizzled over chicken breasts.
Recipe ingredients on a counter including bowl of chopped mushrooms, broth, flour, spices, sour cream, butter and yellow onion.

Recipe Ingredients

MUSHROOMS: This recipe uses 2 cups of finely chopped mushrooms. You can use white button or crimini mushrooms which are the most common types (and most affordable) at the grocery store. Canned mushrooms could also work. Just drain them well, and slice them smaller. They won’t need to be sauteed as long as fresh mushrooms.

BROTH: Used for flavoring the gravy sauce. I used vegetable broth, but chicken broth or homemade broth will also work. Don’t have broth? Water will work too!

SOUR CREAM: This recipe uses 1 cup of sour cream. Plain yogurt would also work but with a slightly different taste.

FLAVOR: A simple combination of melted butter, dried thyme, garlic powder, salt and pepper are used to flavor the sauce.

Four images showing steps to make recipe including a cutting board with chopped mushrooms and a knife. A white pot with sauteed mushrooms and onions. White pot with creamy mushroom sauce and spices dumped on top. Then white pot with mushroom sauce and sour cream dumped on top and a wood spoon.

How To Make Mushroom Gravy Sauce

  1. Chop the mushrooms and onions small. The smaller the better.
  2. Melt the butter in a pot. Saute the onions, then mushrooms.
  3. Mix in flour, then broth until thickened. Add in seasonings.
  4. Stir in sour cream. Serve and enjoy!
A white pot with creamy mushroom gravy and a wood spoon. Fresh parsley and chopped mushrooms surround outside of the bowl.

Recipe Tips

  • Chop the mushrooms and onions small. Otherwise, the sauce will be too chunky.
  • Use a damp cloth to remove dirt from the mushrooms. Avoid rinsing mushrooms under water to prevent them from getting a spongy consistency.
  • Stir the sauce frequently as it begins to thicken. This will create smooth and creamy results.
  • Cook the mushrooms long enough to shrink and soften completely. This will create better flavor and texture.
  • Use a wood or silicone spoon to avoid scratching the bottom of the pot.
White creamy mushroom gravy poured on top of muffins on a white plate.

More Mushroom Recipes

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Mushroom Gravy Sauce

Creamy mushroom gravy is a simple homemade sauce that can be drizzled on a variety of recipes.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings

Ingredients

Instructions

  • Chop the mushrooms and onions small.
    Two images: first is chopped mushrooms and a knife. Second is chopped onion and a knife.
  • In a small pot over medium-high heat, melt the butter. Add the chopped onion and cook until it turns translucent, about 1-2 minutes.
    Two images of a white pot: first is with melted butter, second is with butter and chopped onions.
  • Add the chopped mushrooms and cook until tender, about 2-3 minutes.
    Two images of a white pot with mushrooms. First is mushrooms slightly cooked, second is mushrooms more browned.
  • Mix in the flour.
    Two images of a white pot: first is cooked mushrooms with flour on top. Second is mushrooms mixed with flour.
  • Add the broth and mix frequently until it starts to thicken. This will take 2-4 minutes.
    Two images of a white pot: first is mushrooms and broth. Second is thickened sauce with mushrooms and spatula.
  • Remove from heat and stir in the dried thyme, garlic powder, salt and pepper.
    Two images of a white pot: first is spices dumped on top of mushroom sauce. Second is spices mixed into sauce.
  • Mix in the sour cream. Let simmer for 1-2 minutes, until warmed through. Remove from heat and scoop into serving dish. Enjoy!
    Two images of a white pot: first is sour cream dumped on top of mushroom sauce. Second is mushroom gravy sauce mixed together and a wood spatula.

Recipe Notes:

  • Chop the mushrooms and onions small. Otherwise, the sauce will be too chunky.
  • Use a damp cloth to remove dirt from the mushrooms. Avoid rinsing mushrooms under water to prevent them from getting spongy consistency.
  • Stir the sauce frequently as it begins to thicken. This will create smooth and creamy results.
  • Cook the mushrooms long enough to shrink and soften completely. This will create better flavor and texture.
  • Use a wood or silicone spoon to avoid scratching the bottom of the pot.
Nutrition
Sodium: 255mg | Calcium: 29mg | Vitamin C: 1mg | Vitamin A: 337IU | Sugar: 2g | Fiber: 1g | Potassium: 107mg | Cholesterol: 26mg | Calories: 101kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 1g | Carbohydrates: 4g | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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