Chef John's Best Mushroom Gravy Recipe

I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.

This recipe is delicious. I cut it in half the first time. Added 2 tbls of the flour, 2 cups LOW SALT broth, tsp of salt. Added the pepper and thyme right before I added the broth and also 2 cloves of pressed garlic. (We love garlic in everything). This cooks down a lot so when we had leftovers I made another 1/2 batch. This time I added a little more thyme and a tbls of marsala. Absolutely delicious! Next time I will make a whole batch and maybe freeze any leftover. Made this with Chef John's mashed potatoes and the meat ball inspired meat loaf!

This is a great gravy! I used half salted and half unsalted butter, cremini mushrooms, and Emeril organic beef stock. And I did include some thyme sprigs. It took a little longer than 20 minutes (about 25 min) for the initial liquid in the mushrooms to evaporate. I added this gravy to a plate of schnitzel and mashed potatoes, and it made for a hearty winter meal!

I like this recipe. I have adapted it by adding finely minced sauteed shallots, bay leaf, and 1 tsp red wine vinegar. I always season to taste, based on what I'm using it with, as I don't like too much salt.

Very good. Made basic recipe but tweaked it a bit by adding onions to mushrooms, not as much stock as indicated to get a thicker gravy, and a splash of white win for some of the stock. Definitely would make this again. Almost feel if I thinned it out, I'd have a great mushroom soup.

So good -- everyone loved it! I sautéed 2 shallots in the butter before adding the mushrooms. I used chicken stock but significantly less and added about 1/2 cup wine as well. And lots of Kent Rathbun's steak & chop garlic seasoning. So fantastic, even my friends who don't like mushrooms loved it!

I absolutely love this recipe. Simple yet elegant. I used fresh shiitake mushrooms, delish! And I did add a little diced onion with the shrooms, I love onion in my gravy. FYI-be mindful of your salt; salting the shrooms, salty broth & salted butter can be much for some. Make & enjoy!

Amazing! I made it as per chef’s instructions using his video as reference and I nailed it. I have a VERY happy husband too who said it was worth waiting for! I used a low sodium beef stock. For those complaining it is too salty, just reduce the salt to your liking. The only thing that was time consuming was how long it took to thicken - yes, longer than most gravies, but this really pulls out the mushroom, thyme and pepper flavours! This would also make a lovely peppercorn gravy! Delish! I’ll definitely make this again! *Note - if you’re in a hurry and must speed up thickening, use 1tbs of corn starch with a bit of cold water. Mix, and pour into the gravy. Thickens in no time and does not change the flavour!

This was very easy. I made some changes. Or additions because I am on a very low salt diet and I need some extra seasoning but the method is the key here and it worked like a charm. I added onion in with the mushrooms and when ready made the roux as directed. After adding the stock, as the gravy began to thicken, I added some Salt Free Spicy Herb Blend (less seeds) by Christina (from this site) and a bit of garlic powder. Excellent with pork. Used what was left over from gravy and pork with roasted veg in a pork pie.

My family and guests enjoy this and other recipes by Chef John. Make Ahead Turkey Gravy and Homemade Mayonnaise are staples. As is this Mushroom Gravy. I substituted half of the beef broth with a liquid made by simmering dried wild mushrooms and increased amount of butter. It’s a delicious keeper!

Great gravy! It was perfect for meatloaf and whipped potatoes. Works as is but I had a few tweaks. - Use 50% reduced-sodium stock and unsalted butter, you can always add salt at the end but you can't take it out - Add Marsala (or another red cooking type) wine, adds flair

I made this to go on mashed potatoes as a side dish to a seasoned lamb leg. It was so easy and thickened great! I added some msg and used beef bouillon in hot water since I was out of beef stock. With this recipe I have become the gravy master!

I cooked my gravy longer than the instructions called for and it turned out thicker, which is the effect I was after to use it with mushroom ravioli. Terrific!

Literally perfection 😱

Made this gravy to eat with meatballs. Didn’t add any salt.

Couldn’t believe it was ready so quickly.

My extremely picky child loved it.

I really, really liked this although…we like a little more taste so next time added some more thyme and Worcestershire sauce. Thank you chef

This mushroom gravy is delicious. I've made it twice for Christmas and it was a real hit. Easy to make, too! Several of us are vegetarians, so I substituted vegetable broth for the beef stock, and there's certainly plenty of flavor...no need for meat to make food delicious! I don't think the recipe could be adjusted for actual number of diners, though, so I had to do the ingredient adjustments myself...not easy for a math challenged cook...but it worked out, thank goodness! The gravy seemed to be thin, and I debated adding more flour or corn starch, but I didn't, and it was just fine on the mashed potatoes and stuffing! Sorry, no picture of the final product!

I made this gravy to accompany a stuffed beef tenderloin. It held its own with the fancy meal. The family loved it. I cannot believe how easy it was to make compared to some of the other gravy and sauces I have attempted. I can't wait to make it again.