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Easy Make-Ahead Mushroom Gravy (No Drippings Required!)
If you love gravy but hate waiting around for turkey or beef drippings, this recipe is your new best friend! This delicious, make-ahead mushroom gravy brings rich, savory flavor without the wait. Perfect for any holiday meal, this gravy can be prepared well in advance—and even frozen for later!
Why You’ll Love It
This gravy is a time-saver and crowd-pleaser. You can make it early in the day (or even days before), and it’s vegetarian! If you’re a mushroom lover, you’re in for a treat. Cremini mushrooms, also known as baby bellas, add a deep, earthy flavor, but feel free to mix it up with a blend of cremini, shiitake, and oyster mushrooms for a richer taste.
Customize the Consistency
My husband, Peter, prefers his gravy on the thinner side, so I usually add a bit more vegetable broth than the recipe calls for. As the gravy sits or chills in the fridge, it naturally thickens, so just add more broth while reheating until it’s perfect for you.
Mushroom Tips
Fun fact: Cremini mushrooms are simply the middle stage between white button and portobello mushrooms. They add a fantastic depth of flavor, but you can take this gravy up a notch by adding a variety of mushrooms for an even more robust flavor.
Make this once, and I promise you’ll never miss the drippings!
Vegetarian Mushroom Gravy with no Drippings Needed!
Ingredients
Ingredients:
- 1 Tbsp avocado oil, or any neutral oil
- 3 Tbsp unsalted butter
- 2 cloves garlic, chopped
- 1 lb crimini or brown mushrooms, thinly sliced
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Gravy:
- 2 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- ¼ tsp black pepper
- 2 cups low sodium vegetable broth
Instructions
- Heat the oil in a large skillet over medium-high heat, then add butter and let it melt.
- Add half of the mushrooms and lay them in a single layer. Let them cook untouched for 2 minutes.
- Add half the salt and pepper, then continue to cook for another 2 minutes until most mushrooms turn golden brown.
- Add half the chopped garlic and stir fry for 30 seconds. Remove mushrooms from pan and repeat the process with the remaining mushrooms.
- In the same pan, lower heat to medium and add the butter. Once butter melts, add the flour and black pepper and whisk continuously for a minute making sure the roux doesn't burn.
- While stirring, slowly pour in the vegetable broth. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
- Cook for 3 to 4 minutes, or until it thickens to a thin-syrup consistency, stirring the entire time.
- Add cooked mushrooms, stir and cook for another minute.
Nutrition
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