Rich Mushroom Gravy with Herbs (no flour)

This mushroom gravy is made with mushrooms, onions, garlic, herbs, and a splash of red wine, resulting in a rich, savory sauce. It’s smooth, deeply flavorful, and easy to make.

This mushroom gravy is rich, savory, and full of deep, layered flavor—the kind of sauce that makes everything on your plate better. I make it often, and it’s always a hit, whether it’s served over mashed potatoes, roasted vegetables, or anything that could use a little extra warmth.

Instead of relying on flour, I let the mushrooms do the work. As they cook down, they create a naturally thick, velvety texture while adding that rich, umami depth. I start with onion, mushrooms, and garlic, then build in flavor with tomato paste, fresh herbs like sage, thyme, and rosemary, and a splash of red wine to round everything out.

After simmering in stock, it’s blended into a smooth, silky gravy that’s full of flavor and beautifully balanced. It’s simple, deeply satisfying, and one of those recipes I come back to again and again.

Serving ideas

This mushroom gravy is incredibly versatile and pairs well with just about anything that could use a rich, savory finish. You see it here, spooned over my cream cheese mashed potatoes, but it goes well with all mashed potatoes. I also love it with a hearty meatloaf or a classic roast chicken dinner.

Basically, if it’s warm and savory, this gravy is right at home on top.

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4.90 stars (29 ratings)

Rich Mushroom Gravy with Herbs (no flour)

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

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A mushroom gravy made with sautéed mushrooms, onion, garlic, herbs, and red wine, then blended until smooth. Rich, velvety, and full of flavor.

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion (chopped)
• ▢ 3 cups chopped brown mushrooms
• ▢ 4 cloves garlic (smashed)
• ▢ 4 tablespoons tomato paste
• ▢ 2 cups chicken or vegetable stock (more, if you’d like the gravy thinner)
• ▢ ¼ cup red wine or stock
• ▢ 2 tablespoons chopped fresh sage
• ▢ 1 tablespoon EACH: fresh thyme leaves and rosemary
• ▢ Salt and pepper (to taste)

Instructions 

• Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 3-4 minutes, or until it is translucent. Add the mushrooms and cook, stirring occasionally, until they have softened and begin to brown, about 8 minutes.
  1 tablespoon olive oil, 1 medium onion, 3 cups chopped brown mushrooms, 4 cloves garlic, 4 tablespoons tomato paste, 2 cups chicken or vegetable stock, ¼ cup red wine or stock, 2 tablespoons chopped fresh sage, 1 tablespoon EACH: fresh thyme leaves and rosemary
  
• Add the garlic and tomato paste and let the tomato paste caramelize for a minute, stirring constantly. Add all remaining ingredients and scrape the bottom of the pan to remove any bits that are stuck to the bottom. 
  
• Carefully pour the gravy into your blender and blend on high until smooth. Season to taste with salt and pepper. 
  Salt and pepper
  

Video

Notes

If the gravy is too thick, add a little extra stock to thin it. Leftover gravy can be stored in your fridge for up to 5 days.

Nutrition

Serving: 1 serving = ¼ cup, Calories: 24kcal (1%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 151mg (7%), Potassium: 125mg (4%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 145IU (3%), Vitamin C: 2mg (2%), Calcium: 14mg (1%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.