Mushroom and Onion Gravy Recipe for the Freezer (2024)

Let bottled and dry mix gravy be relics of the past! This recipe for Mushroom and Onion Gravy stirs up silky and delicious. It’s super freezer-friendly so you can keep it just as convenient as a can.

Serve this easy Mushroom and Onion Gravy over Roasted Turkey Breast and Herbed Stuffing. It’s a delicious Make-Ahead and Freeze Thanksgiving Side Dish and so great to serve with ham at any holiday meal.

I was raised to think that making homemade gravy was difficult. It wasn’t some plot by my mother to get me to like canned gravy. But, it really was a fearful thing for many of the women in my extended family.

What if there were lumps?!

That would be the kiss of death, particularly at a holiday dinner.

So, whenever there was a big meal with gravy, despite how many cooks were in the kitchen, we either busted out a jar of commercial gravy or we summoned Debra, a second cousin once removed who knew how to make gravy.

As an adult I learned how to make gravy, and I’m so glad I did. Definite life skill to have, my friend, and thankfully one that’s not as difficult as some of my relatives would have you believe.

Why Make This

It’s easy! This Mushroom and Onion Gravy always turns out great. No lumps. Trust me when I say that making gravy is not hard.

You need gravy. Mushroom and Onion Gravy is an essential part of the Thanksgiving Meal. Gravy is necessary, people. Necessary.

It’s super delicious. This Mushroom and Onion Gravy is one that we absolutely love. I purposely make a double batch so that I can make a Turkey Pot Pie with leftovers. If I don’t make a pie, I freeze the extra so that we can have homemade gravy in minutes.

Ingredients

Here’s what you’ll need to make Mushroom and Onion Gravy:

butter – I like to use real butter, but you can use margarine, plant butter, or even olive oil.

onion – Brown onions are usually the cheapest, but you can also use sweet onions or white onions, or even shallots. I don’t recommend red onion, though.

mushrooms – You can use fresh button or brown mushrooms in Mushroom and Onion Gravy. In a pinch you can use canned mushrooms: drain them well, chop them fine, and skip the sautéing of the mushrooms step.

flour – I use unbleached, all-purpose flour, but you can use regular all-purpose as well.

broth or stock – Use chicken, turkey, beef, or vegetable broth. You can also substitute part of the broth with milk, sherry, or white wine. If you have leftover drippings from a roast beef, roast pork, turkey, or chicken, add those to the broth amount as well. They’ll add tons of flavor!

rubbed sage – Rubbed sage is a perfect herb to pair with mushrooms and onions. You can substitute another herb if you like, such as tarragon, thyme, oregano, or basil.

salt and black pepper – Season to taste with salt and pepper. You can also season the gravy with a spice blend, such as Cajun Spice Blend or Homemade Seasoned Salt.

Variations

To make this gluten-free: Use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour in place of the flour. Make sure that there is no gluten in your broth or any seasoning you might add.

To make this vegan: Use oil or a plant-based butter for the dairy butter. Make sure to use a vegetable broth for the liquid.

Step-by-Step Instructions

This mushroom and onion gravy is basically a simple mushroom sauce. Here’s how you make it:

1. Melt butter in a large pot. Add the chopped mushrooms and onions and cook them down until the onions are clear and the mushrooms have reduced.
2. Add a bit more butter and flour. Stir well until a paste is formed.
3. Gradually quick in the stock and simmer until thickened.
4. Whisk in seasonings. Adjust to taste. Serve hot.

Freezing Instructions

This Mushroom and Onion Gravy is perfect for freezing. Once you’ve prepared the gravy, divide it into portion-size containers and chill them in the fridge. When the gravy is cold, transfer the containers to the freezer.

To serve: Thaw in the refrigerator and reheat on the stovetop or in the microwave.

FAQs

Recipe Costs

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

• butter – $0.50
• onion – $0.35
• mushrooms – $1.99
• flour – $0.08
• broth – $1.99
• seasonings – $0.05

While your costs may vary depending on where and how you shop, you can expect to pay about $4.96 for a big batch of Mushroom and Onion Gravy, about $1.24/cup.

More Great Thanksgiving Dishes

This post was originally published in November 13, 2013. It has been updated for content and clarity.