Thanksgiving would not be complete without a generous serving of gravy, and in our home, there never seems to be quite enough! This creamy Shiitake Mushroom Gravy has been a family favorite for years. Rich, savory, and filled with earthy mushrooms, fresh rosemary, thyme, and tarragon, it brings a beautiful depth of flavor to everything it touches.

What I love most is how easy it is to prepare. You can do some of the work the day before, leaving you with just a few finishing touches when dinner is ready. I especially love serving this creamy mushroom gravy with my chestnut stuffed turkey with sausage and apples. The earthy shiitake mushrooms and fresh herbs complement the rich, savory stuffing beautifully.

shiitake mushrooms gravy served in a large blue and brown bowl

Recipe Overview: Shiitake Mushroom Gravy

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: Approximately 3 cups of gravy
  • Cook Method: Stovetop, sautéing and simmering.
  • Flavor & Texture: Rich, earthy, and wonderfully savory, with tender shiitake mushrooms, a velvety, creamy texture, and delicate notes of fresh rosemary, thyme, and tarragon.
  • Difficulty: Easy. A few simple steps and a little whisking are all you need to create a beautifully smooth, flavorful homemade gravy.
  • Why this Recipe? Forget ordinary gravy! This creamy shiitake mushroom gravy brings a touch of elegance to your table with its rich mushroom flavor, fragrant fresh herbs, and a splash of sherry. Best of all, you can prepare part of it ahead of time, making holiday cooking so much easier. Perfect over turkey, mashed potatoes, chicken, or pork, this is one of those recipes everyone will ask you to make again. And trust me, there is never enough!
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And believe me, you will want to make extra!

I also love that you can prepare it partly the night before and finish it just before serving. How great is that?

In this Article

A Note From Giangi

Beautiful, rich flavor. Shiitake mushrooms bring a deep, earthy taste, while the fresh rosemary, thyme, and tarragon add delicate layers of flavor. A little cream brings everything together.

Perfect for making ahead. Prepare the mushroom mixture and flour paste ahead of time, then finish the gravy when you are ready to serve. One less thing to worry about during the holidays!

Wonderfully versatile. Although this is my favorite Thanksgiving gravy, it is equally delicious over roasted chicken, pork, beef, and creamy mashed potatoes.

Simple ingredients, elegant results. A few everyday ingredients become a rich, velvety gravy that makes even the simplest dinner feel special.

Giangi
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What are Shiitake Mushrooms and Why Are They Good For You?

Native to Japan and China, shiitake mushrooms are edible fungi known for their rich, earthy flavor and meaty texture. Their caps range from tan to dark brown and typically measure two to four inches wide. They grow naturally on decaying hardwood trees and are now cultivated worldwide.

Available fresh or dried, shiitake mushrooms are wonderfully versatile, although I personally prefer fresh ones for their tender texture and delicate flavor.

Beyond their delicious taste, shiitake mushrooms are low in calories and contain beneficial nutrients and compounds, including beta-glucans and lentinan, which have been studied for their potential role in supporting immune health.

If you love the earthy, savory flavor of mushrooms as much as I do, you will also enjoy my Garlic Mushrooms. Easy to prepare and full of flavor, they make a lovely addition to everything from weeknight dinners to special occasions.

Shiitake mushrooms in a clear bowl before being sliced.

Key Ingredients

Ingredients needed to make Shiitake Mushroom Gravy

Unbleached all-purpose flour – used as a thickening agent and used wth dry sherry.

Dry sherry – sweet flavor and mixed with the flour eliminates the flour bland taste and give the sauce a nice balance.

Unsalted butter – Always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.

Shiitake mushrooms – stemmed and caps sliced.

Rosemary  – fresh is the best

Sodium-free chicken stock  – always my favorite as it will not bring too much salt to your mushroom gravy.

Heavy cream  – renders the gravy very creamy.

Chopped thyme & Chopped tarragon – the fresh herbs of choice for your gravy.

Salt and black pepper – your seasoning

A note on tarragon:

People often compare tarragon to licorice, anise, and fennel because of its aromatic and bittersweet minty flavor. Using fresh tarragon intensifies the flavor.

If you have leftovers, clean the leaves, dry them well, and let them dry in the open air.

Shiitake mushroom substitute

Of course, you can always use dried shiitakes if fresh are not available.

You have a few to select if the shiitake mushrooms are unavailable in your area.

The best substitutes are Porcini mushrooms, Oyster, Crimini, and Portobello Mushrooms.

How to Make Shiitake Mushroom Gravy

This creamy shiitake mushroom gravy comes together beautifully with a few simple ingredients. You can use chicken stock or turkey pan drippings, and if you want an extra depth of flavor, I have included my favorite roasted vegetable stock variation below.

As always, gather and measure all your ingredients before you begin cooking. It makes everything so much easier!

Preparing the Mushrooms

Step 1: In a small bowl, whisk together the flour and sherry until you have a smooth paste. Set aside.

Step 2: Melt the butter in a large saucepan over medium heat. Add the sliced shiitake mushrooms and fresh rosemary. Sauté until the mushrooms soften and release their delicious aroma.

Preparing the Gravy

Step 3: If using turkey pan drippings, pour them into a measuring cup and skim off the excess fat. Add enough chicken stock to reach the total liquid quantity specified in your recipe. If you have no drippings, simply use chicken stock.

Step 4: Pour the stock mixture into the saucepan with the mushrooms and bring to a gentle simmer.

Step 5: Gradually whisk in the flour and sherry paste, stirring constantly to prevent lumps. Bring to a gentle boil and continue cooking until the gravy thickens to your desired consistency.

Finishing Touches

Step 6: Remove the saucepan from the heat and stir in the heavy cream, fresh thyme, and tarragon.

Step 7: Taste and season with salt and freshly ground black pepper. Stir gently until everything is beautifully combined.

Your rich, creamy shiitake mushroom gravy is ready to serve! Spoon it generously over turkey, roasted meats, or creamy mashed potatoes.

Giangi’s Tip: If your gravy becomes too thick, add a little warm chicken stock until you reach your preferred consistency. If it is too thin, let it simmer a little longer, stirring frequently.

How to Make Roasted Vegetable-Infused Stock for Extra Flavor

One of my favorite little secrets for making a truly flavorful gravy is enriching chicken stock with roasted vegetables.

When preparing Thanksgiving dinner, I never seem to have quite enough turkey pan drippings. Rather than worrying about it, I use homemade chicken stock or good-quality store-bought unsalted chicken stock.

For an extra layer of richness, I roast a handful of fresh vegetables and let them infuse the stock. It is a simple technique that adds wonderful depth without making the gravy complicated.

You can prepare this stock ahead of time, making your holiday cooking even easier.

Vegetables You Will Need

  • Carrots
  • Celery stalks
  • Onions
  • Garlic cloves
  • Leeks
  • Fresh herbs, such as rosemary and thyme
  • Olive oil
  • Salt and freshly ground black pepper
  • Chicken stock, preferably unsalted

Roasting the Vegetables

Step 1: Preheat your oven to 350°F.

Step 2: Wash and cut the carrots, celery, onions, garlic, and leeks into large chunks. There is no need to chop them finely, as you will remove them from the stock later.

Step 3: Arrange the vegetables on a large rimmed baking sheet. Drizzle generously with olive oil and season with salt, pepper, and fresh herbs.

Step 4: Roast for approximately 15 minutes, or until the vegetables begin to soften and develop a little golden color. If needed, continue roasting for a few more minutes to bring out their natural sweetness.

Infusing the Chicken Stock

Step 5: Transfer the roasted vegetables and all their flavorful juices to a large saucepan.

Step 6: Pour in the chicken stock and bring everything to a gentle simmer.

Step 7: Allow the vegetables to infuse the stock for 10 to 15 minutes, letting their roasted flavors blend beautifully with the broth.

Step 8: Strain the stock through a fine-mesh sieve, removing the vegetables and herbs. Your stock is now ready to use in the shiitake mushroom gravy recipe.

Giangi’s Tip: You can prepare this roasted vegetable-infused stock a day or two ahead of time and keep it refrigerated in an airtight container. When ready to make your gravy, gently warm the stock before adding it to the mushrooms.

This extra step is entirely optional, but I love the beautiful depth of flavor it brings to homemade gravy, especially during the holidays.

Finished gravy and ready to enjoy.

What to Serve With Shiitake Mushroom Gravy

One of the things I love most about this gravy is how beautifully it complements so many dishes. Although I make it every Thanksgiving, there is absolutely no reason to save it for the holidays.

With Turkey: My Chestnut Stuffed Turkey and this mushroom gravy have been sharing our Thanksgiving table for years. The rich mushroom flavor complements the savory chestnut stuffing beautifully.

With Mashed Potatoes: There is something irresistible about a generous spoonful of mushroom gravy over creamy Buttermilk Mashed Potatoes. Pure comfort food!

With Turkey Patties: For a smaller holiday gathering, serve this gravy alongside my Turkey Sausage Boulettes. It is a lovely way to enjoy familiar Thanksgiving flavors without cooking a whole turkey.

With Chicken: This gravy is also delicious with simple roasted chicken. The mushrooms, cream, and fragrant herbs add richness and elegance to an otherwise everyday dinner.

Planning a holiday meal? Browse my collection of easy Thanksgiving side dish recipes for even more inspiration.

Why use fresh herbs?

Nothing beats the fresh flavor of fresh herbs. I used fresh thyme, rosemary, and tarragon in this recipe.

Thyme and rosemary are easy to grow anywhere. Meanwhile, they do not grow as well as tarragon, thus forcing you to purchase them at the store.

Combining the three with this dish balances the mushrooms and cream well.

What Does Tarragon Taste Like, and How Can You Use It?

Tarragon is one of my favorite herbs in French cooking. Its delicate, slightly sweet, bittersweet flavor has lovely notes of licorice, anise, and fennel. Fresh tarragon is particularly aromatic and adds a beautiful depth of flavor without overpowering a dish.

This versatile herb pairs wonderfully with chicken, duck, fish, and eggs. It is also delicious in creamy sauces, chicken salads, pot pies, pesto, aioli, and homemade dressings. Of course, we cannot forget the classic French Béarnaise sauce, where tarragon is the star!

If you enjoy cooking with fresh herbs, my Tarragon Chicken, a French Classic, is a delicious example of how beautifully tarragon complements poultry and cream.

Another family favorite is my Broiled Salmon with Tarragon Sauce. It is wonderfully easy to prepare, yet elegant enough for a special dinner.

Giangi’s Tip: If you have leftover fresh tarragon, gently wash and thoroughly dry the leaves. Allow them to air-dry completely, then store them in an airtight container. This way, you can enjoy their lovely flavor long after the fresh herbs are gone.

Substitutions and Variations 

Shiitakes – Of course, you can always use dried shiitakes if fresh are not available.

Tarragon – Because of the anise-licorice flavor of the tarragon, fresh basil is the best substitute. You can simulate the thin tarragon leaves in green and by julienning the basil leaves.

Other mushrooms – You have a few to select if the shiitake mushrooms aren’t available in your area. The best substitutes are Porcini mushrooms, oyster, crimini, and portobello mushrooms.

Shiitake mushroom gravy in a rustic bowl surrounded by fresh tarragon and fresh shiitake mushrooms

Giangi’s Pro Tips

Use fresh shiitake mushrooms. I prefer fresh shiitake mushrooms for their rich, earthy flavor and tender texture. Remove the tough stems before slicing, as they can be quite woody.

Do not rush the mushrooms. Allow them to sauté gently in the butter until softened and lightly golden. This simple step brings out their wonderful savory flavor and gives the gravy extra depth.

A little sherry makes a difference. Sherry adds a beautiful richness and subtle sweetness that complements the mushrooms. Whisk it thoroughly with the flour to create a smooth paste before adding it to the gravy.

Warm your stock. Adding warm chicken stock helps everything blend more smoothly. For an extra layer of flavor, try my roasted vegetable-infused stock. It is one of my favorite little kitchen secrets!

Whisk, whisk, whisk! When adding the flour mixture, whisk continuously to prevent lumps. You want a beautifully smooth, velvety gravy.

Add the cream last. Stir in the cream after removing the saucepan from the heat. This keeps the gravy silky and prevents the cream from separating.

Fresh herbs are worth it. Rosemary, thyme, and tarragon bring wonderful fragrance to this gravy. Tarragon is especially lovely, but use it sparingly so its delicate anise flavor does not overpower the mushrooms.

Make it ahead and enjoy your guests. During the holidays, I prepare the mushrooms and stock ahead of time and refrigerate them separately. When dinner is almost ready, I simply finish the gravy. Less time at the stove and more time around the table!

Adjust the consistency. If your gravy becomes too thick, stir in a little warm chicken stock. If it is too thin, let it simmer gently until it reaches that perfect, spoon-coating consistency.

Taste before adding salt. Turkey drippings and prepared stocks can already contain plenty of seasoning. Always taste your gravy before adding more salt.

Storage and Reheating Instructions

Make-Ahead: Prepare the mushrooms and rosemary, as well as the sherry and flour paste, ahead of time. Store for up to 24 hours before preparing the rest of the gravy.
Preparing dishes ahead of time makes Thanksgiving so much more enjoyable. If you are planning the entire meal, my Thanksgiving cooking game plan will help you organize your preparations, from the turkey to the last-minute finishing touches.

Refrigerator: Store in an airtight container for up to 3 days. 

Freezer: Freeze for up to 3 months. 

More Sauces

I have plenty of other gravies and sauces to try. While many people have already paired main dishes, you can create your own creative pairings. 

If you enjoy experimenting with different sauces, try my Pork Chops with Beer and Mustard Gravy. The savory mustard sauce offers a completely different flavor, but it is just as comforting and delicious for a family dinner.

Port and Cherry Sauce

Whiskey and Cream Sauce

Lemon Tarragon Sauce

Spicy Maple Sauce

Shiitake Mushrooms FAQs

Can you make shiitake mushroom gravy ahead of time?

Absolutely! You can prepare the sautéed mushrooms and rosemary ahead of time and refrigerate them until you are ready to finish the gravy. You can also prepare the flour and sherry mixture in advance. Keep both refrigerated in separate covered containers.

Can I make mushroom gravy without turkey drippings?

Yes! Although turkey drippings add another layer of flavor, you can make a delicious mushroom gravy using chicken stock. The shiitake mushrooms, fresh herbs, and sherry provide plenty of savory richness on their own.

What makes shiitake mushrooms good for gravy?

Shiitake mushrooms have a deep, earthy flavor and a pleasantly meaty texture. They add richness to the gravy while holding their shape beautifully during cooking.

How do you thicken mushroom gravy?

The flour and sherry mixture helps thicken the gravy as it simmers. Whisk it thoroughly into the warm stock and allow the sauce to cook until it reaches your preferred consistency. If it becomes too thick, stir in a little additional stock.

Can I use dried shiitake mushrooms instead of fresh?

Yes. Rehydrate dried shiitake mushrooms in warm water until softened, drain them, and remove the tough stems before slicing. Their flavor is concentrated, so adjust the quantity rather than automatically using the same weight as fresh mushrooms.

How do you reheat mushroom gravy?

Place the gravy in a saucepan over low heat, stirring frequently until thoroughly heated. If it has thickened in the refrigerator, add a little chicken stock to restore its creamy consistency. Avoid boiling it vigorously, as the cream may separate.

close up of the shiitake mushrooms gravy served in a gravy boat

More Thanksgiving Recipes You Will Love

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Shiitake Mushrooms Gravy

5 from 47 votes
shiitake mushrooms gravy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 cups
Author: Giangi Townsend
Make rich, creamy shiitake mushroom gravy with fresh herbs and sherry. Easy to prepare ahead and perfect for turkey, chicken, or mashed potatoes.
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Ingredients 

Instructions

  • Mix flour and Sherry in a small bowl until smooth paste forms. Cover flour paste lightly.
  • Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Let paste and mushrooms stand at room temp.
  • Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms.
  • Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes.
  • Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.

Equipment

Notes

Use fresh shiitake mushrooms. I prefer fresh shiitake mushrooms for their rich, earthy flavor and tender texture. Remove the tough stems before slicing, as they can be quite woody.
Do not rush the mushrooms. Allow them to sauté gently in the butter until softened and lightly golden. This simple step brings out their wonderful savory flavor and gives the gravy extra depth.
A little sherry makes a difference. Sherry adds a beautiful richness and subtle sweetness that complements the mushrooms. Whisk it thoroughly with the flour to create a smooth paste before adding it to the gravy.
Warm your stock. Adding warm chicken stock helps everything blend more smoothly. For an extra layer of flavor, try my roasted vegetable-infused stock. It is one of my favorite little kitchen secrets!
Whisk, whisk, whisk! When adding the flour mixture, whisk continuously to prevent lumps. You want a beautifully smooth, velvety gravy.
Add the cream last. Stir in the cream after removing the saucepan from the heat. This keeps the gravy silky and prevents the cream from separating.
Fresh herbs are worth it. Rosemary, thyme, and tarragon bring wonderful fragrance to this gravy. Tarragon is especially lovely, but use it sparingly so its delicate anise flavor does not overpower the mushrooms.
Make it ahead and enjoy your guests. During the holidays, I prepare the mushrooms and stock ahead of time and refrigerate them separately. When dinner is almost ready, I simply finish the gravy. Less time at the stove and more time around the table!
Adjust the consistency. If your gravy becomes too thick, stir in a little warm chicken stock. If it is too thin, let it simmer gently until it reaches that perfect, spoon-coating consistency.
Taste before adding salt. Turkey drippings and prepared stocks can already contain plenty of seasoning. Always taste your gravy before adding more salt.

Nutrition

Calories: 1043kcal | Carbohydrates: 81g | Protein: 17g | Fat: 66g | Saturated Fat: 40g | Cholesterol: 198mg | Sodium: 77mg | Potassium: 1366mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2675IU | Vitamin C: 10.4mg | Calcium: 176mg | Iron: 7.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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