Creamy Mushroom Gravy

A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 8-10
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4 tablespoons unsalted butter

12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

2 cups low-sodium vegetable broth

2 tablespoons sherry wine

1/2 cup heavy cream

2 teaspoons fresh thyme leaves


  1. Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper.
  2. Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.