Creamy Mushroom Gravy for Steaks & BBQ is basically my go-to savior when I want to look impressive—without actually pulling a culinary miracle. Have you ever cooked a steak at home, felt all proud, then realized it needs something to take it to the next level? Yeah, me too. That’s where this gravy strolls in, making steaks, BBQ, even potatoes seem five-star. Actually, I first tried a recipe like this after browsing recipes for easy dinner upgrades over at Creme De La Crumb (and yes, their stuff rocks), so you know this tip is coming from a real food fanatic. 
Why this Recipe Works
Okay, let’s be real—mushrooms and steak are best friends. The way the mushrooms soak up flavor is kind of wild, and then you toss in a splash of cream for that rich, can’t-stop-eating vibe. I mean, who wants dry meat? Not me, thanks. This creamy mushroom gravy is super forgiving, too. Mess up and add too much cream? No one will complain. Grab the wrong mushrooms? It always works.
Also, this sauce is so forgiving that I once made it while multitasking, chatting on the phone, probably burning the bread in the toaster. Sauce still turned out perfect. Mushrooms get all roasty, gravy gets thick, steak gets happy. I think the cream smooths everything out, esp. if you used pan juices (please do).
“This mushroom gravy rescued my Saturday BBQ when my steaks came out a little dry. Will definitely make again!” — Jamie, Texas
What is the Best Way to Season a Steak?
You really can’t go wrong with simplicity. Seriously, keep it chill. I’m talking about salt, pepper, maybe garlic powder if you’re into that. Try not to go overboard. If your steak is good quality, trust it to shine.
I sometimes like to sprinkle a bit of paprika or throw a dash of dried herbs for a BBQ twist. But, don’t marinate too long if your goal is natural flavor. Let the steak rest before and after cooking—makes a world of difference. I tend to salt my steak about 30 minutes ahead. It’s wild what this does to flavor. And, hot grill or hot pan, please! No one likes a grey steak.
What Can I Use to Thicken Mushroom Sauce?
So, here’s where I got a little experimental. The goal is smooth, slightly clingy sauce. Not glue. Not soup. If you want a shortcut, all-purpose flour with a splash of water does the trick fast. Stir it in and cook for a minute or two.
Some folks swear by cornstarch, but don’t use too much, or you’ll get a glossy, weird texture. I tried using leftover mashed potatoes once—don’t recommend, but hey, it wasn’t completely disaster. If you want to go super chef-y, reduce your liquid longer for a real rich, deep flavor. Personally, I hate when my gravy is thin enough to run all over the plate like a sauce escape artist.
Expert Tips
Let me drop a few of my not-so-secret secrets. This is where I’ve messed up (and fixed it) way too many times:
- Brown your mushrooms first. That’s where all the swagger comes from.
- Use heavy cream for, like, peak richness. Milk will work, but why settle?
- If your sauce goes lumpy, whisk it like you mean it. Saves the day every time.
- Add a splash of steak pan juices if you remembered to save them. Ultra flavor boost.
What to Serve with Mushroom Gravy
Listen, this stuff is versatile. It shines on steak or BBQ, but don’t stop there. Here’s how I roll (sometimes literally):
- Pour it over grilled chicken, turkey, or pork chops.
- Smother baked or mashed potatoes with it—pure comfort.
- Spoon onto roasted veggies, especially green beans or carrots.
- Use as a dip for crusty bread, trust me, it’s weirdly fantastic.
Honestly, anything that begs for gravy gets happier with this sauce.
Common Questions
Q: Can I make Creamy Mushroom Gravy for Steaks & BBQ ahead of time?
A: For sure! Just keep it in the fridge and gently reheat. You might need a splash of broth or cream to loosen it up.
Q: What kind of mushrooms work best?
A: Button or cremini are easy finds, but mix in some shiitake or oyster mushrooms for more flavor if you feel like showing off.
Q: Is this gluten-free?
A: If you use cornstarch instead of flour, it absolutely can be.
Q: Should I use fresh or dried herbs in this?
A: Both work, but fresh herbs give it that little pop. Dried are fine in a pinch.
Q: Can I freeze extra sauce?
A: Yep, but the texture can change a bit after thawing. Stir well and rewarm slowly.
Ready to Level Up Your Steak Night?
So there you go, all my (sometimes messy) tricks for killer Creamy Mushroom Gravy for Steaks & BBQ. From picking the best mushrooms to thickening hacks and a few test kitchen disasters I kinda want to forget—I’ve run the gauntlet for you. Trust me, it’s worth the small mess for the big flavor. If you need more inspiration, check out this ultimate Mushroom Sauce for Steak – Creme De La Crumb for another spin on the classic, or even peek at some creamy sauce cookalongs for extra ideas. Go try it, and let your BBQ shine. 
Creamy Mushroom Gravy for Steaks & BBQ
A rich and creamy mushroom gravy that elevates steaks, BBQ, and more, making every dish feel five-star.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups mushrooms (button or cremini)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
- 1 teaspoon garlic powder (optional)
- Paprika or dried herbs (optional)
Instructions
- In a skillet, melt butter over medium heat. Add mushrooms and cook until browned.
- Stir in flour or cornstarch and cook for 1-2 minutes.
- Gradually stir in cream, whisking until smooth.
- Season with salt, pepper, and optional spices. Simmer until thickened.
- Add steak pan juices if available for additional flavor.
Notes
This gravy can be made ahead of time and reheated. If it thickens too much, add a splash of broth or cream to loosen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg