Rich Umami Mushroom Gravy Better Than Pub Gravy

Q: I'm vegetarian. How can I make a veggie version of this mushroom gravy?

Easy peasy! Just swap out the beef broth for a good-quality vegetable broth or stock. You might also want to add a splash of soy sauce or tamari for extra umami. For an even richer flavour, consider using dried porcini mushrooms, soaking them in hot water, and using that soaking liquid in place of some of the broth – that's a proper flavour bomb!

Umami Mushroom Gravy Better Than Pub Grub

By Lucas BennettSeptember 15, 2025

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4.80 (5 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever wondered what makes a Sunday roast truly special? This mushroom gravy is the secret weapon. It's a rich, umami bomb that will elevate any meal.

Brief Overview

This pub style gravy has roots in classic French cuisine. We're simplifying it for a weeknight win. The recipe is easy medium, taking about 50 minutes total.

It makes about 2 cups, perfect for 4-6 servings.

Main Benefits

This vegetarian mushroom gravy is surprisingly healthy. Mushrooms are packed with nutrients. It's perfect for Sunday roasts or holiday meals. It's way better than anything you will buy in the stores.

Ready to get started? Let's dive into the ingredients.

The Magic of Mushroom Gravy: What Makes This Recipe Special?

I used to think gravy was boring. Oh my gosh, was I wrong! This mushroom gravy changed everything. The deep, earthy flavour is honestly addictive.

I've made it for Thanksgiving, Christmas, and even just random weeknight dinners. It's always a hit.

This isn't just any gravy. We're talking about umami gravy recipe here. Think of it as a savoury hug in a bowl.

The key is browning the mushrooms properly. Seriously, don't rush that step! It brings out all the flavour.

My secret? A splash of sherry at the end. It adds this amazing depth. It's that "je ne sais quoi" that elevates this gravy. It's the perfect mushroom sauce for steak too.

Get Ready for an Easy Mushroom Gravy Recipe !

This recipe for creamy mushroom gravy is easier than you think. You don't need to be a Michelin star chef. Just a few simple steps.

Get ready to impress everyone with your pub style gravy .

Here's what you will need. It all starts with good quality mushrooms. Honestly, use a mix for the best flavor. Grab your olive oil, onions, and garlic.

And don't forget the beef broth for gravy roast beef. A little sherry is the game changer. Worcestershire sauce, thyme, salt, and pepper bring it all together.

Are you ready to create the most amazing gravy?

Alright, let's dive into what you'll need to make this cracking mushroom gravy ! We are going to create an Umami gravy recipe in no time! Honestly, it’s easier than you think.

This pub style gravy is sure to impress.

Ingredients & Equipment: The A-Team

This easy mushroom gravy recipe is super simple, but quality ingredients make a huge difference. Let's grab them!

Main Ingredients

Olive Oil: 2 tablespoons (30ml) . Any decent olive oil will do.
Onion: 1 large , finely chopped (about 1 cup). Go for yellow or white.
Mixed Mushrooms: 1 pound (450g) , sliced. Cremini, shiitake, oyster the more the merrier! Get them fresh and firm.
Garlic: 2 cloves , minced. Fresh is best, obvs.
All-Purpose Flour: 1/4 cup (30g) . Standard plain flour, nothing fancy.
Beef Broth: 4 cups (950ml) , low sodium. The base of our beef broth gravy , so pick a good one!
Dry Sherry: 1/4 cup (60ml) . Adds a lovely depth. A sherry mushroom gravy is something amazing.
Worcestershire Sauce: 1 tablespoon (15ml) . For that extra umami kick.
Dried Thyme: 1 teaspoon .
Salt & Pepper: 1/2 teaspoon salt , or to taste, 1/4 teaspoon black pepper , or to taste.
Unsalted Butter: 2 tablespoons (30g) (optional). Adds richness at the end.
Fresh Parsley: 1 tablespoon , chopped (optional). For garnish.

Seasoning Notes

This mushroom sauce for steak works because of these flavour combos. Don't skip these! A good thyme Worcestershire combo is the key to this.

If you want to go vegetarian mushroom gravy , change the broth to vegetable and you are good to go!

Essential Spices: Thyme is a must for that classic gravy flavour.
Flavour Boosters: Worcestershire sauce seriously enhances the umami.
Substitution Options: No sherry? Dry red wine works in a pinch!

Equipment Needed

Keep it simple, yeah? Don't make it harder! We're aiming for creamy mushroom gravy but we'll need some essential tools.

Large Skillet or Dutch Oven: Big enough to hold all those lovely mushrooms.
Whisk: To avoid lumps when adding the broth.
Measuring Cups & Spoons: Accuracy is your friend.

Don't have a whisk? A fork will do. No fancy measuring cups? Use your best judgement. We are going to nail this gravy for roast beef !

Cooking Method: Nail That Umami Mushroom Gravy

Rich Umami Mushroom Gravy Better Than Pub Gravy presentation

Fancy making a knockout mushroom gravy ? Honestly, it's easier than you think. I'm talking proper pub style gravy, the kind you dream about. Here's how we're going to get there.

Prep Like a Pro: Mise en Place Magic

First things first, let's get organized. Chop your 1 large onion , mince 2 cloves of garlic , and slice 1 pound (450g) of mixed mushrooms .

This saves time and makes cooking a breeze. Safety wise, keep your fingers away from the blade! Oh my gosh, and remember to wash those mushrooms!

step-by-step: Gravy Glory

Here’s how to turn humble ingredients into easy mushroom gravy recipe gold.

Sauté: Heat 2 tablespoons (30ml) olive oil on medium. Cook onion for 5 minutes , then garlic for 1 minute .
Brown: Add mushrooms with salt and pepper. Cook until browned. Remember, browning equals flavour! Do not rush!
Roux Time: Sprinkle in 1/4 cup (30g) flour. Cook, stirring, for 1 minute.
Deglaze: Whisk in 4 cups (950ml) beef broth and scrape the pan. Add 1/4 cup (60ml) sherry, 1 tablespoon (15ml) Worcestershire sauce, and 1 teaspoon dried thyme.
Simmer: Lower the heat and cook for 20- 25 minutes . The gravy should thicken nicely.
Finish: Stir in 2 tablespoons (30g) butter (optional). Season to taste. Garnish with parsley.

Pro Tips for the Perfect Gravy

Want to take your gravy for roast beef to the next level? Here are my secrets.

Don't overcrowd the pan : Mushrooms need space to brown properly. Work in batches if needed.
Taste as you go : Seasoning is key. Adjust salt and pepper until it tastes divine.
make-ahead : The mushroom sauce for steak actually tastes better the next day. Reheat gently.

This creamy mushroom gravy is genuinely incredible. Trust me, once you try this umami gravy recipe , you'll never go back to jarred stuff.

And if you are looking for a vegetarian mushroom gravy , simply use vegetable broth instead of beef broth! Enjoy!

Alright, my loves! So, you're about to embark on making the best mushroom gravy of your life. But before you grab your whisk, let's chat about some crucial recipe notes.

Think of this as my little nudge to help you avoid any gravy related disasters. Honestly, I've had my fair share, so learn from my mistakes! You know?

Serving Like a Pro

Plating Perfection

Presentation matters, even with gravy! Ladle that gorgeous mushroom gravy over your roast, making sure it generously coats everything. A sprinkle of fresh parsley adds a pop of colour.

For extra fanciness, serve individual portions in gravy boats so your guests can help themselves.

Perfect Pairing

This isn't just any gravy; it's practically a sauce! Try it with creamy mashed potatoes. They will thank you. A simple green salad cuts through the richness perfectly.

And don't forget a nice glass of red wine, or a pint of your favourite ale to complete the pub style gravy experience.

Storage Savvy

Keeping it Fresh

Got leftovers? Lucky you! Pop that mushroom gravy into an airtight container and it'll keep in the fridge for up to 3 days.

Freezing For Later

You can freeze it! Just let it cool completely before transferring it to a freezer safe container. It'll last for up to 2 months.

Reheating Right

When you're ready to tuck in again, gently reheat the gravy in a saucepan over low heat, stirring often. If it's too thick, add a splash of broth or water to loosen it up.

Gravy Variations: Let's Get Creative!

Dietary Tweaks

For a vegetarian mushroom gravy , just swap out the beef broth for vegetable broth. Boom! Vegan? Make sure to use olive oil instead of butter, and check the Worcestershire sauce is vegan too!

Seasonal Swaps

In autumn, try adding some roasted butternut squash puree to the gravy for a sweet and earthy twist. During spring, stir in some fresh chopped chives.

Get creative and find you own umami gravy recipe for each season!

Cracking the Nutrition Code

Basic Bites

Each serving of this mushroom gravy clocks in at around 120 calories. It's got a good hit of protein and some fibre too.

Health High Notes

Mushrooms are packed with antioxidants, which are great for your immune system. Plus, this mushroom gravy is lower in sodium than many store-bought versions. A delicious and nutritious win!

So there you have it! All my easy mushroom gravy recipe notes and tips for making the perfect gravy. You've got this! Go forth and create a truly spectacular mushroom gravy.

Delicious Mushroom Gravy The Secret to Ultimate Comfort Food

Frequently Asked Questions

Can I make mushroom gravy ahead of time? Will it still taste good?

Absolutely! Mushroom gravy is a great make-ahead dish. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it's thickened too much.

Just like a good cuppa, it can sometimes taste even better the next day as the flavours meld!

My mushroom gravy is too thin. How do I thicken it up?

No worries, happens to the best of us! You've got a couple of options. You can make a slurry by mixing a tablespoon of cornstarch (or flour) with a tablespoon of cold water and whisking that into the simmering gravy. Alternatively, continue simmering the gravy, uncovered, to reduce the liquid.

Give it a good stir now and again to prevent sticking. Remember, patience is a virtue, especially in the kitchen!

Can I freeze mushroom gravy? I made way too much!

Good news, freezing is perfectly fine. Let the gravy cool completely, then transfer it to a freezer safe container, leaving a little room for expansion. It'll keep well for up to 2-3 months. Thaw it overnight in the fridge, and reheat gently on the stovetop.

You might need to whisk in a little extra broth to restore the original consistency. Think of it as a gravy insurance policy!

I'm vegetarian. How can I make a veggie version of this mushroom gravy?

Easy peasy! Just swap out the beef broth for a good quality vegetable broth or stock. You might also want to add a splash of soy sauce or tamari for extra umami. For an even richer flavour, consider using dried porcini mushrooms, soaking them in hot water, and using that soaking liquid in place of some of the broth that's a proper flavour bomb!

What kind of mushrooms are best for mushroom gravy?

A mix is always best! Cremini mushrooms are a great base, but adding shiitake, oyster, or even a few dried porcini will really boost the flavour. Don't be afraid to experiment different mushrooms bring different nuances to the party.

Just make sure you brown them properly for that deep, rich flavour we're after. Think of it like building a flavour orchestra!

My finished mushroom gravy tastes a little bland. What can I do?

Fear not, bland gravy is easily fixed! First, make sure you've seasoned it adequately with salt and pepper. A splash of Worcestershire sauce, soy sauce, or balsamic vinegar can add depth. Also, a knob of butter stirred in at the end can work wonders.

And, if all else fails, a pinch of MSG (yes, really!) will boost the umami flavour just a little goes a long way!

Rich Umami Mushroom Gravy Better Than Pub Gravy

Umami Mushroom Gravy Better Than Pub Grub Recipe Card

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Preparation time:15 Mins

Cooking time:35 Mins

Servings:4-6 servings

Instructions:

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
Add sliced mushrooms to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are deeply browned and have released their moisture don't overcrowd the pan; work in batches if necessary. The browning is key for flavour.
Sprinkle flour over the mushrooms and cook, stirring constantly, for 1 minute. This is your roux it thickens the gravy.
Gradually whisk in beef broth, making sure to scrape up any browned bits from the bottom of the pan (that's where the flavour lives!). Stir in sherry, Worcestershire sauce, and thyme.
Bring the gravy to a simmer, then reduce heat to low and cook, uncovered, for 20-25 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
Stir in butter (if using) for extra richness. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley (if using). Serve hot.