Easy Make Ahead Mushroom Gravy! Made with store bought chicken and beef stock with a little cream if you like! We amp up the flavor of the broth by browning the butter and flour. This 15 minute recipe is a gravy game changer!
Make ahead recipes on Thanksgiving day are a gift. It is truly one of the hardest, if not THE hardest meal to make. Mostly because everything has to be hot and on the table at the same time. Make this easy gravy up to 3 days in advance to lighten your cooking load.
Ingredients to make Easy Make Ahead Mushroom Gravy:
- chicken and beef broth
- minced onion
- minced garlic
- fresh or dried sage (or poultry seasoning will work)
- cream if desired
- salt and pepper
By simply cooking the butter and flour until a light brown you add a deep and rich flavor to this super quick gravy recipe! The mushrooms add another layer of flavor for a recipe you will use over and over again!
Start by cooking up the mushrooms until nicely brown. Remember color is flavor!
PRO TIP: Avoid adding salt to your mushrooms until they are as brown as you want them. Salt makes it harder for them to reach their full browning potential
Remove your mushrooms and set aside.
Into the same skillet add butter and flour…this is where the magic happens!
Melt your butter and add the garic and onion. Then in goes the flour. Cook for about 5 minutes making a light brown roux. This mixture is the flavor of your fast gravy! It will deepen the flavor of the store bought chicken stock very nicely!
How far in advance can I make my gravy?
- We recommend no more than 3 days. Otherwise the flour starts to break down and you will have to rethicken the gravy with some additional flour and stock.
How do I store my gravy?
- store in an airtight container in the refridgerator. We do not recommend freezing…again the flour breaks down and you would need to rethicken.
What else can I use in this easy gravy?
- sausage! That is something we use a lot with this recipe. Add 1/2 pound ground sausage either in place of or with the mushrooms and follow the rest of the recipe as written.
- hamburger and toss over biscuits
- use all beef stock and serve over steak or beef patties
- this is a great go to recipe anytime you need gravy!
How much gravy does this recipe make?
- This makes 4 cups of gravy. An average serving is 1/4 cup per person. So this makes a lot of gravy …yay!
We love anything in gravy! Some of our favorites are:
One Skillet Pork Chops in Mushroom Gravy
Creamy Chicken and Mushroom Skillet
Easy Chicken Breasts with Mushroom Pan Sauce
To Gravy Gravy and more Gravy!
Kathi and Rachel
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Easy Make Ahead Mushroom Gravy
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 2 cups beef stock
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh sage or 1/4 teaspoon dry or poultry seasoning
- 1/3 cup heavy cream (optional)
- Heat large sauce pan or dutch oven over medium high heat. Melt butter, add olive oil and mushrooms. Saute until the mushrooms have reached a nice rich color. Remove mushrooms to bowl and set aside. (we like to add the mushrooms to a large bowl and just strain the gravy right over the mushrooms)
- Into the same pan, melt 1/2 cup butter, add onions and garlic. Saute until onions are soft. Add the flour and cook until thick and bubbly and slightly brown in color. About 4-5 minutes.
- Add one cup of the stock to flour and butter mixture and stir until combined. Add remaining stock continuing to whisk. Cook on medium for about 3-5 minutes until thick. Add salt, pepper and sage. (cream if you are using it). TASTE FOR SEASONING, more salt, more pepper? This can vary based on the sodium content of your stock.
- Strain over a mesh colander to remove the onions and garlic pieces. Add the mushrooms back in. Add back to pot on stove to serve immediatley or store in sealed container for up to 3 days.
- Use a blend of chicken and beef stock to make a richer gravy.
- Substitute 4 cups turkey stock if you are making on the same day as the turkey.
- Cook the roux until lightly browned.
- Strain to remove the onion and garlic bits for a smoother gravy.
- Store for up to 3 days.
- Add cooked sausage and/or 1/3 cup of heavy cream if desired.
Linda Baerg says
Your recipes are great! You should make a cook book. The recipes are user-friendly! And I’m the first to say I’m not a good cook
Hello! Awesome stuff, well done!
Do you think this could stretch to 4 days in the fridge? I bet I should test it out 🙂
I have the same question.
Can it last 4 days or can I freeze 1 day and then let thaw in refrigerator and RE-heat?
I am using portabello and shiitake mushrooms. I am new to mushroom cooking, are there preferred ones that are better for gravy?
Last of all, can I use vegetables broth in the mix?
Kathi & Rachel says
Hi Tom – I would not recommend freezing as I have not tried it and it might separate. I think 4 days is fine. There is not an ingredient in the recipe that would necessarily go bad quickly like fresh cream or poultry.
***** 5 star recipe! Hubby loved it and he’s picky! I will be using this again.
Kathi @ LaughingSpatula.com says
Yay! Thank you for taking the time to send a note Mona, so glad you guys loved it!