Mushroom Gravy

  • recipe image cover





What are fries without GRAVYYYY…… This all time favorite gravy goes well not only over mashed potatoes, Sunday Dinner or fries but whatever dish you can think of with gravy. Just pour it to your heartful.


  1. Over medium-high heat, sauté the onion until it just turns brown.  Add the mushrooms and continue sautéing these ingredients until the mushrooms brown and release some of their water.  Reduce the heat to medium.
  2. Add the salt, pepper, garlic, and thyme or oregano, sautéing for another minute.
  3. Add the whole wheat flour and gently stir the ingredients for about 1 minute.  Slowly add the water, about ¼ cup at a time.  Stir and make sure the flour incorporates with the water adding the next batch.
  4. The gravy will thicken when it comes off the heat, so if you cook it to what looks like the right consistency, it will become thicker than desired once it’s off the burner.
  5. For smooth gravy, add about 2 tablespoons more water and puree the gravy once it is done cooking.

Makes about 1 ¾ cups of Gravy


1/2 yellow onion, diced
2 cups sliced cremini mushrooms (white button mushrooms can be substituted)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
1/2 teaspoon fresh thyme or oregano
1 and 1/2 tablespoons whole wheat flour (whole wheat pastry flour works best)
Water (at least 1/2 cup)