This quick and easy mushroom gravy is rich, velvety, and full of mushroom flavor. If you follow my tips with instructions, you can make a mushroom sauce like a chef or restaurant. It’s the best gravy for juicy Salisbury steak, pork chop, or mashed potatoes.
How can I thicken my mushroom sauce?
- After you make the mushroom sauce. If it’s too thin, mix cornstarch with water and add it after the sauce has boiled. Don’t add it all at once, but only a small amount until you reach the desired consistency.
- Take the sauce off the heat after it’s heated so that the water doesn’t evaporate and the sauce thickens. It’s best to cover the pot after cooking to maintain the temperature.
- The mushroom sauce will thicken when it’s cold. You can also heat the sauce before you eat it and it’ll be less thick. Don’t forget to stir it while heating so it doesn’t burn on the bottom.
What you need:
400g / 14oz mushrooms
2 cubes beef bouillon cube
4 tbsp flour, plain / all purpose
2 1/4 cups (565ml) water
2 tbsp (30g) unsalted butter
2 tsp Worcestershire sauce
1 1/2 tsp garlic powder
1/4 tsp ground black pepper
To make it vegetarian, you can use vegetable broth instead of beef bouillon cube.
How to saute mushrooms like a chef or restaurant?
- Cleaning mushrooms – Use a dry brush or paper towel to clean the mushroom. Don’t wash it with water, as mushrooms can absorb excess moisture that can dilute their flavor when cooked.
- Preheat the nonstick skillet – Heat the nonstick skillet over medium-high heat. While you’re heating the pan, slice the mushrooms at the same time.
- Don’t add oil while you’re sautéing them.
- Fry the mushrooms in the pan – don’t stir them for about 2 minutes until the bottom is golden brown.
If you do, the mushrooms will be able to release their natural water content. They’ll get the full flavor of the mushrooms, just like a chef or a restaurant.
How to store:
I usually prepare them in advance and store them in jars in the refrigerator or in bags for freezing. They keep for a week in the refrigerator and for months in the freezer.
What to eat with mushroom sauce?
Here are some suggestions for dishes that can be served with sauce.
Potatoes – mashed potatoes, crispy potato wedges, smashed fingerling potatoes.
Meat – simply pan-fry chicken, pork, beef, or lamb and pour gravy over it. Pork chop, or juicy Burger steak.
Egg-fried rice – this goes well with egg fried rice.
Watch how to make:
Easy Mushroom Gravy – 10 Minutes
- 400 g /14 oz mushrooms, sliced 3mm / ⅛" thick (white/button or Swiss/Cremini)
- 2 cubes beef bouillon cube (sub 2 tsp powder), Note 1
- 2 tbsp (30g) unsalted butter
- 4 tbsp flour, plain / all purpose
- 2 1/4 cups (565ml) water
- 1 1/2 tps garlic powder, (or sub onion powder)
- 2 tps Worcestershire sauce, Note 2
- 1/4 tps ground black pepper
- Cleaning mushroom – Use a dry brush or paper towel to clean the mushroom. Don't wash it with water, as mushrooms can absorb excess moisture that can dilute their flavor when cooked. (Note 3)
- Preheat the nonstick skillet – Heat the nonstick skillet over medium-high heat. While you're heating the pan, slice the mushrooms at the same time.
- Fry the mushrooms in the pan – don't stir them for about 2 minutes until they begin to release their natural water content. (Note 4)
- Once the mushrooms release their water, stir-fry them until the water evaporates, about 1 to 2 minutes. Transfer to a plate. Set aside.
- Heat a pot of water to boiling and add beef bouillon cubes or powder. Stir well and then set aside.
- Prepare another pan and melt the butter over low heat. Add the flour and stir well with the butter over low heat. (Note 5)
- Pour in the cooked beef broth, garlic powder, Worcestershire sauce and ground black pepper. Add beef broth twice. This will allow the flour and beef broth to mix evenly.
- Add the mushrooms to the beef broth and simmer on low for 5 minutes to release their full flavor. Don't forget to stir so it doesn't burn on the bottom.
- Ready and served hot!!!
Tips & Notes:
- Beef bouillon cubes (or powder) are better tasting than beef bouillon from a package. If you want to use beef broth, the ratio is 2 cups (500 ml) beef broth, you don’t have to add 2 1/4 cups water from the recipe.
- The main purpose of adding Worcestershire sauce is to give the sauce a nice color and more appetite. If you don’t have it, you can use soy sauce as a substitute.
- Avoid washing the mushrooms with water, as they can absorb excess moisture, which can dilute their flavor during cooking.
- This way, the moisture in the mushrooms will evaporate and the fragrance will be more intense.
- Use low heat so that the butter doesn’t burn.