This Mushroom Shallot Gravy is easy, flavorful, and perfect for drizzling over roasted meats, mashed potatoes, or biscuits! Made with tender baby bella mushrooms, sweet shallots, and a touch of cream, it comes together quickly on the stovetop and is smooth, rich, and comforting. Whether you’re serving it over a Sunday roast, a plate of biscuits, or your favorite mashed potatoes, this mushroom gravy is guaranteed to make every bite better! I also have a homemade brown gravy you will want to make, too.
Ingredients & Substitutions
- Butter: I used unsalted butter to cook the shallots and mushrooms, but you can use salted butter if that’s what you have on hand; just reduce any added salt later.
- Shallots: I used one large shallot, finely minced. Yellow onions can be substituted, though they’ll give a slightly stronger flavor.
- Mushrooms: I used 10 ounces of baby bella mushrooms, sliced. Cremini or white button mushrooms work as well, but baby bellas give the richest flavor.
- Garlic: For the best flavor, use freshly minced garlic. You can use pre-minced garlic from a jar if needed, but it won’t be quite as vibrant.
- Flour: I sprinkled in all-purpose flour to thicken the gravy. You could use a gluten-free flour blend if needed, or cornstarch mixed with a little water for a smooth, thickened sauce.
- Chicken Broth: I used chicken broth as the base of the gravy. Vegetable broth can be used for a vegetarian version.
- Heavy Whipping Cream: I stirred in 1/2 cup of heavy cream to make the gravy smooth and rich. Half-and-half can be used as a lighter option, but the gravy won’t be quite as creamy.
- Soy Sauce: I added a teaspoon of soy sauce for depth and umami. You could leave it out if you don’t have any on hand.
- Salt and Pepper: I seasoned to taste at the end. Adjust carefully, especially if you use salted butter or a salty broth.
- Fresh Thyme (Optional): I like to garnish with fresh thyme for a little color and extra flavor, but it’s optional.
FAQs
Can I make this gravy ahead of time?
Yes! You can make the gravy a few hours ahead and keep it warm on the stovetop over very low heat, stirring occasionally. If storing longer, refrigerate it in an airtight container and reheat gently before serving.
Can I use a different type of mushroom?
Yes, you can swap baby bella mushrooms with cremini, white button mushrooms, or a mix. Baby bellas give the richest, earthiest flavor, but other types work fine too.
Can I use a different type of broth?
Yes! I used chicken broth, but you can swap in vegetable broth for a vegetarian version or beef broth for a richer, meatier flavor. Just keep in mind that beef broth will give a stronger, darker taste compared to chicken or vegetable.
How do I thicken the gravy if it’s too thin?
If your gravy is thinner than you like, mix a little extra flour with cold water to make a slurry and stir it in over low heat until it thickens.
Serving Ideas
- Serve this gravy over roasted chicken, turkey, or beef (like my Classic Oven Chuck Roast) for an easy way to add flavor and richness. Try it with my Chicken Marsala if you are all about mushroom-forward dinners!
- Drizzle over skins-on mashed potatoes, cauliflower mashed, rice, or roasted vegetables for a comforting side dish.
- Pour over buttermilk biscuits or savory waffles for a hearty breakfast or brunch option.
- Use it as a sauce for pasta (have you tried making homemade shaped pasta yet?) or grain bowls; the mushrooms and shallots give it a meaty, savory punch without being heavy.
- Add this recipe to your list of Thanksgiving sides and Easter Side Dishes, but have it ready all year long, not just for the holidays!
How to Store Mushroom Shallot Gravy
Refrigerator: Let the gravy cool slightly, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 to 5 days. Reheat gently over low heat, stirring occasionally to keep it smooth.
To Freeze: You can freeze the gravy in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat gently on the stovetop. If it’s thickened too much during freezing, stir in a splash of broth or water to bring it back to the desired consistency.
Mushroom Shallot Gravy
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, finely minced
- 10 ounces baby bella mushrooms, sliced
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (16 ounces / 504 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 teaspoon soy sauce
- Salt and black pepper, to taste
- Fresh thyme, for garnish (optional)
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the minced shallots and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates. Then, continue cooking until the mushrooms are deeply golden and dry, with no liquid remaining, about 8 to 10 minutes.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, being careful not to let it burn.
- Sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 to 2 minutes, until a thick paste forms. This will help thicken the gravy.
- While stirring constantly, slowly pour in the chicken broth a little at a time, allowing each addition to fully incorporate before adding more. The mixture will thicken quickly.
- Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until thick and glossy.
- Reduce the heat to low. Slowly stir in the heavy cream. Do not boil after adding the cream; gentle heat keeps the gravy smooth and prevents it from breaking.
- Stir in the soy sauce. Season to taste with salt and pepper.
- Garnish with fresh thyme if desired. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Delicious! The mushrooms give it so much flavor and it went perfectly over mashed potatoes.
Elizabeth
Wow, this is super flavorful! And, it was easy to make! Even if you are not a fan of mushrooms, you might like this gravy.
Stephanie
I usually skip anything with mushrooms, but the shallots and beef drippings made the flavor so rich I didn’t mind them at all.
Bella
This gravy is rich, savory, and not too heavy. Loved the hint of cream, it made the sauce so smooth.
I lost a mushroom gravy recipe that I made 40 years ago. All I can remember is it had some wine in it. It was super delicious, I could have eaten out of the pan. How would you suggest adding some wine (what kind) to your mushroom gravy, which sound delicious.
Thank you. I will attempt to make it either way.
That sounds like a wonderful memory! You can absolutely add wine to this mushroom gravy. I’d suggest a dry white wine (like Sauvignon Blanc or Pinot Grigio) or a dry sherry for something a little deeper. Use about ¼ to ½ cup, added right after the mushrooms and shallots have softened. Let it simmer for a minute or two so the alcohol cooks off before continuing with the recipe.
If you prefer a richer, more savory flavor, a dry red wine can work too, just use it sparingly, as it will darken the gravy and give it a bolder taste.
I haven’t tested this exact recipe with wine, but those additions are very much in line with classic mushroom gravies and should be delicious. I hope it brings back a little of that pan-licking magic from years ago. 😊