Morel Mushroom Gravy
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Morel Mushroom Gravy is one of those sauces that makes dinner feel a little more special without making the recipe complicated. It’s rich, earthy, savory, and perfect spooned over roast beef, prime rib, steak, mashed potatoes, biscuits, or roasted chicken.
This gravy uses dried morel mushrooms, beef stock, shallot, garlic, butter, herbs, and Dijon mustard for a deep mushroom flavor that tastes like it took way more effort than it actually did. It comes together in one skillet and thickens with a simple cornstarch slurry, so you get a smooth gravy without needing flour.
This Is My “Make Dinner Feel Fancy” Gravy
I love a sauce that makes the whole meal feel a little more special, and this Morel Mushroom Gravy does exactly that. You can spoon it over prime rib, mashed potatoes, or even biscuits, and suddenly dinner feels like you tried way harder than you actually did.
Morels have that deep, earthy flavor that makes this gravy taste rich and cozy without needing a long list of ingredients. It’s simple, but it gives the plate that little extra something.
Why You’ll Love This Morel Mushroom Gravy
- Morel Mushroom Gravy has a rich, earthy flavor that feels special.
- It pairs well with steak, prime rib, roast beef, mashed potatoes, and biscuits.
- Dried morels make the recipe easy to prepare any time of year.
- The cornstarch slurry keeps the gravy smooth and simple.
- It’s ready in about 30 minutes.
- The shallot, garlic, Dijon, thyme, and rosemary add extra savory flavor.
Ingredients Needed For Morel Mushroom Gravy
For The Morel Mushroom Gravy
- Butter
- Shallot
- Garlic
- Dried morel mushrooms
- Beef stock
- Fresh thyme
- Fresh rosemary
- Ground thyme
- Kosher salt
- Black pepper
- Dijon mustard
- Cornstarch
How To Make Morel Mushroom Gravy
1. Make the slurry
In a small bowl or measuring cup, whisk 1/2 cup of the beef stock with the cornstarch and Dijon mustard until smooth. Set it aside.
2. Cook the shallot and garlic
Place a large skillet over medium-low heat. Add the butter, diced shallot, and minced garlic. Cook for a couple of minutes until softened and fragrant.
3. Add the mushrooms and stock
Add the remaining beef stock, dried morel mushrooms, fresh thyme, and fresh rosemary to the skillet. Let everything simmer for about 10 minutes, or until the morels are plump and softened.
4. Season the gravy
Stir in the ground thyme, kosher salt, and black pepper.
5. Thicken the gravy
Pour in the cornstarch slurry and stir well. Increase the heat to medium and keep stirring until the gravy thickens.
6. Finish and serve
Turn off the heat and remove the thyme and rosemary sprigs. Serve the gravy warm over steak, prime rib, roast beef, mashed potatoes, biscuits, or roasted chicken.
Tips For The Best Morel Mushroom Gravy
- Let the dried morels simmer until they are fully plump and tender.
- Whisk the cornstarch with stock before adding it so the gravy does not clump.
- Stir constantly once the slurry goes in so the gravy thickens evenly.
- If the gravy gets too thick, add a splash of beef stock.
- If you want a smoother gravy, finely chop the morels after they soften.
- Taste before serving because stock salt levels can vary.
Storage
- Store leftover Morel Mushroom Gravy in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, stirring often. If the gravy thickens too much in the refrigerator, add a splash of beef stock while reheating.
Morel Mushroom Gravy
Equipment
- Small mixing bowl or measuring cup
- Knife
Ingredients
- 2 tbsp butter
- 1 shallot (diced)
- 1 garlic clove (minced)
- 2 cups dried morel mushrooms
- 1 spring of fresh thyme
- 1 spring of fresh rosemary
- 1/4 tsp ground thyme
- 3 cups beef stock (divided)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp dijon mustard
- 1 tbsp cornstarch
Instructions
- In a small bowl or measuring cup, whisk together 1/2 cup beef stock, Dijon mustard, and cornstarch until smooth. Set aside.
- Place a large skillet over medium-low heat.
- Add the butter, diced shallot, and minced garlic to the skillet.
- Cook for 2–3 minutes, stirring often, until the shallot begins to soften and the garlic is fragrant.
- Add the remaining beef stock, dried morel mushrooms, fresh thyme, and fresh rosemary.
- Simmer for about 10 minutes, or until the morels are plump and tender.
- Stir in the ground thyme, kosher salt, and black pepper.
- Pour in the cornstarch mixture and stir well.
- Increase the heat to medium and cook, stirring often, until the gravy thickens.
- Remove the fresh thyme and rosemary sprigs.
- Taste and adjust seasoning if needed.
- Serve warm.
Notes
- Dried morels need time to plump in the stock, so let them simmer until tender.
- Whisk the cornstarch into cold or room-temperature stock before adding it to the skillet to prevent lumps.
- If the gravy gets too thick, stir in a splash of beef stock.
- Beef stock gives the richest flavor, but chicken stock can be used for a lighter gravy.
- Fresh morels can be used, but they will cook faster than dried morels.
- Store leftovers in the refrigerator and reheat gently over low heat.
Nutrition
Commonly Asked Questions
Yes. Fresh morel mushrooms can be used in this gravy. Clean them well, slice them if needed, and cook until tender. Fresh morels may not need as much simmering time as dried morels.
You can, but the flavor will be different. Cremini, shiitake, or button mushrooms can work, but morels give this gravy its deep earthy flavor.
This gravy is delicious over steak, prime rib, roast beef, mashed potatoes, biscuits, roasted chicken, pork chops, or roasted vegetables.
Yes. Make the gravy ahead and store it in the refrigerator. Reheat it gently on the stovetop and add a splash of beef stock if it needs to loosen.
Chicken stock works, but the gravy will have a lighter flavor. Beef stock gives the richest result.
This recipe uses cornstarch mixed with beef stock and Dijon mustard. Whisk it until smooth before adding it to the skillet, then stir until the gravy thickens.
