Homemade cream of mushroom gravy or with condensed soup from Campbell’s is here. Easiest mushroom gravy for pork chops or chicken on the stove or made as Pressure Cooker Gravy with dinner or for the holidays.
Creamy mushroom gravy is the bomb. Adding sliced or whole white button or sliced portobello is great on chicken, pork or beef. Easy to make homemade from scratch on the stove, thick and seasoned perfectly to your liking. Make this for the holidays and throughout the week. (affiliate links present)
How to Make Pork Chop Mushroom Gravy
Like I said, this goes well on all different kinds of meat but I make it a lot while my Thin Pork Chops in Oven are cooking. Neither takes very long and is a great comfort food duo that my family loves. Quite cheap to make too especially when I find mushrooms on sale, then I know what I am making for dinner that night. 😉
Even I have heavily seasoned my meat and made Baked Pork Chops with Dry Rub, I think this is a great add on. I mean bold flavors are my thang! When done it saves well for a few days too and is key to reheating leftover pork to keep it moist and delicious. We will talk about that more later….
Table of contents
Mushroom Gravy Ingredients
Whether you are serving this on top of shredded chicken or our Pressure Cooker Pork Chop Recipe you should use the same ingredients below. For a dairy free mushroom gravy recipe version just swap out the butter for a vegan plant based product and coconut milk or lactose free sour cream can be used instead of heavy cream.
- Salted butter
- All purpose flour
- Chicken broth
- 1 c heavy cream or can just use chicken broth for dairy free
- Salt and pepper
- Onion powder
- Mushrooms sliced or whole
Can you make gravy with cream of mushroom soup?
Yep, it is the easiest way to make one too. What I like to do with this is heat about 1/4 cup of broth until bubbling and then add the canned soup to thin a bit, then work from there. From there you can transition into Brown Onion Gravy with sliced yellow onions, thin our more with some heavy cream or more broth and season to your liking.
How do you make a roux for gravy?
This is essentially a version of our Gravy From Chicken Drippings but with fresh veggies inside. Roux is a mixture of broth and flour to create a paste of sorts. This will serve as a thickener. The key is to make it smooth so it doesn’t create small chunks. Work slowly whisking consistently until this is achieved, and then add rest of your ingredients.
What is the secret to making gravy?
Understanding how to make roux correctly where it is smooth as explained above is #1. Nobody wants chunks floating around in it. The secret is constant movement when you add the broth or heavy cream to get it to just the right thickness. Remember that it will continue thickening as it sits and cools as well.
When serving, we love this recipe over Broiled Pork Chops once they have reached 145 degrees and have rested for a few minutes. Use as much mushroom sauce as you like, from there. Remove from the heat and allow it to come to room temperature so you can store the rest properly.
How do you store leftover gravy?
Whether you made Turkey Neck Gravy during the holidays or during the year you follow the same steps. You want to cool for about 30 minutes, store in an airtight container, and keep in the fridge for up to 3 days. It is great when warming meat to keep it moist.
You can also use this as the bottom layer to our Slow Cooker Biscuits and Gravy recipe to serve the next morning! A classic duo that can be baked in a Crock.
Can you reheat leftover gravy in the microwave?
Absolutely you can and typically that is the way I do it after I make Pork Chops with Mushroom Gravy. You do want to cover the top with a paper towel because it may splatter. Wrap it under the bottom of the bowl on both sides. Heat in 30 second increments stirring after each time until heating to your liking.
Easiest Mushroom Gravy Ever
You can add meat into this baby too. If you choose to make Instant Pot Sausage Gravy you would want to saute the meat until there is no more pink left, then add the ingredients from there as directed.
- In a skillet or saucepan, melt the butter over medium heat.
- I like to Cook Boiled Mushrooms first to get them super tender
- Add the mushrooms and 2 tbsp. minced garlic, and saute until the mushrooms are golden and tender, this will take about 5 minutes.
- Add the can of condensed cream of mushroom soup to the skillet.
- Stir in enough broth to thin out, and then bring the mixture to a simmer.
- Stir in only some of heavy cream (instead of 1 for homemade version) if you want to add extra creaminess. Broth is another option if you want it to be dairy free.
Adjust the thickness. Let simmer for a few minutes, season with salt and pepper to your liking and serve over creamy mashed potatoes to add flavor to your pork chops and gravy. Jump to recipe and let us know what you think!
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Cream of Mushroom Gravy
Equipment
- 1 skillet or pot
Ingredients
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 c chicken broth
- 1/2-1 c heavy cream start with 1/2 c. and continue to add if desired to thin, or can just use chicken broth for dairy free
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp pepper
- 1 c mushrooms sliced or whole
Instructions
- Homemade mushroom gravy – In a deep pan over medium heat add butter and allow to melt, then whisk in flour to create a thick roux.
- Slowly whisk in chicken broth and 1/2 cup of cream until you get a creamy thick mixture. Add more to thin out to your liking. Sprinkle in your salt, onion powder and pepper. Continue to whisk over medium heat until smooth and thick. (if you want thicker, whisk in 1 more tbsp flour)
- Stir in mushrooms and reduce heat to low, heating until mushrooms are hot. Taste, adjust seasonings and serve.
- Mushroom gravy with cream of mushroom soup – In a skillet or saucepan, melt the butter over medium heat. Add the sliced mushrooms and 2 tbsp. minced garlic, and saute until the mushrooms are golden brown and tender, about 5 minutes.
- Add the can of condensed cream of mushroom soup to the skillet. Stir in just enough of the chicken or vegetable broth until it is the right consistency for you. Bring the mixture to a simmer. Stir in just enough heavy cream or milk to add extra creaminess to the gravy. Adjust the thickness. Let the gravy simmer for a few minutes, season to your liking and serve.