Mushroom Gravy
A gravy built on browned mushrooms and their liquor, roux-thickened with stock. Earthy and dark, it serves both as a meat gravy and as the standard vegetarian stand-in.
| Category | Gravies |
|---|---|
| Origin / Region | Pennsylvania Dutch Country |
| Classic base | Roast meats, mashed potatoes, egg noodles |
| Prep time | About 25 minutes |
| Storage | Refrigerate sealed; mushrooms darken it further as it sits. |
| Shelf life | 3 to 4 days refrigerated; freezes well |
| Best uses | Roasts, holiday plates, mashed potatoes, noodles, cutlets |
| Substitutes | Vegetable stock makes it fully vegetarian; dried porcini deepen it |
| Last checked | October 18, 2026 |
About it
Pennsylvania is mushroom country — Kennett Square calls itself the mushroom capital of the world — and its gravies show it. Mushroom gravy also became the default vegetarian gravy because mushrooms brown like meat in a pan.
Making it
Brown sliced mushrooms hard in fat until their liquid cooks off and they take color. Add flour, then stock, and simmer; the mushroom liquor darkens the gravy as it thickens. Thyme and garlic are the usual seasonings.
Serving it
Over roasts, meatloaf, Salisbury steak, and holiday plates where a meatless gravy is needed at the same table.
Swaps & pairings
A spoon of soy sauce or miso adds the savoriness meat stock would give. For a creamy version, finish with a splash of cream off the heat.
More from this region: Pennsylvania Dutch Country