Mushroom Gravy Recipe

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

This mushroom gravy is a wonderful recipe to have on repeat over the weekend as it’s sure to satisfy your brunch-time cravings and give you the fuel to tackle your day as you please. Swapping the traditional meat for R&R shiitake and lion’s mane mushrooms (though any hearty variety will work!) is a lighter, healthier alternative that still brings plenty of texture and flavor to the final product. To make this gravy even more savory, a fond of caramelized bits of mushrooms, onion and garlic are scraped up when creating the gravy. A splash each of worcestershire and soy sauce provide the same level of umami as a traditional sausage gravy would. Serve this atop buttery, flaky biscuits (my favorite way!) and I promise you won’t miss a thing from the traditional recipe.

Mushroom Gravy – Makes 4 servings 

  • 1/2 cup yellow onion, diced small 
  • 3 cloves garlic, thinly sliced 
  • 1 1/4# R&R shiitake and lion’s mane, tough shiitake stems removed, chopped small 
  • 1 1/4 cup whole milk 
  • 1 tbsp. flour
  • 1 tbsp. unsalted butter 
  • 1 tsp. worcestershire 
  • 1 tbsp. soy sauce
  • 1/4 tsp. cayenne pepper
  • Salt and pepper 
  • Olive oil, as needed
  • Chopped parsley to garnish 
  • Cooked biscuits, optional (you could also try tofu, rice or toast to serve over) 


  1. In a large skillet over medium heat, add a healthy tablespoon of olive oil. Add your diced onion and sliced garlic and season with a pinch of salt and crack of black pepper. Stir and cook for 2 to 3 minutes until they just start to soften. 
  2. Add your chopped mushrooms and a couple additional tablespoons of olive oil. Season with a big pinch of salt and a few cracks of black pepper and toss to combine. Cook for 10 to 12 minutes, stirring occasionally. Towards the end of cooking, you’ll start to see a fond form (caramelized bits of mushrooms, onions, and garlic). This will get scraped up when making the gravy and thus make it even more flavorful. 
  3. Once the mushrooms have been cooked down, remove them from the skillet, keeping the caramelized bits stuck. 
  4. Return the skillet to medium heat and add your butter and flour, whisking or stirring with a wooden spoon constantly to keep it from burning. Cook for 2 to 3 minutes until the flour smells toasty and nutty. 
  5. Slowly pour the milk into the skillet while whisking or stirring with a wooden spoon. Stir slowly but constantly until the mixture thickens into a gravy, anywhere from 2 to 5 minutes. The gravy should coat the back of the spoon without dripping off right away. 
  6. Stir in the worcestershire, soy sauce, cayenne pepper, and more cracked black pepper. 
  7. Add your cooked mushrooms back and stir to combine. 
  8. Sprinkle in your chopped parsley and plate over biscuits or your preferred accompaniment. Enjoy warm and store any leftovers in the fridge in an airtight container for up to 3 days. 
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