An umami-rich gravy laced with crumbled sausage and sauteed mushrooms, perfect for serving over mashed potatoes at dinner or smothering your favorite biscuits for breakfast. This Sausage & Mushroom gravy is seriously the best gravy I have ever tasted! I’ve made some good gravy in my time, but this one absolutely takes the cake.
I made this Sausage & Mushroom Gravy for my son one day when he wanted mashed potatoes and gravy, but something more substantial than your regular style gravy. We had mushrooms and shallots, so I decided to add them to the gravy and some sausage sounded like the perfect flavorful protein. We were both wowed by the taste of the gravy when it was done. My son has requested this several more times since our first foray, but then he ate it all before I got a chance to photograph it.
Finally, this time I had the opportunity to take a few pics so I could blog the recipe! I hope you love this gravy as much as we do. My mouth is watering just gazing at these photos … I am totally wishing I had some of this on hand right now.
If you have white pepper, I totally recommend using white pepper in this recipe. White pepper has a unique sort of flavorful heat that works oh so well in this gravy. If you don’t, go with the black pepper and it’ll still be awesome gravy. But the white pepper adds a special little touch.
Personally I try to limit my carbs these days to keep my weight in check. If you’re in the same boat, you could serve this gravy over mashed cauliflower or cauliflower polenta. Although I have to say real mashed potatoes are an amazing treat every once in a while.
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Sausage & Mushroom Gravy
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
Description
An umami-rich gravy laced with crumbled sausage and sauteed mushrooms, perfect for serving over mashed potatoes at dinner or smothering your favorite biscuits for breakfast.
Ingredients
- 1/2 lb. Italian sausage, crumbled (I used a lean turkey sausage)
- 1 Tablespoon butter
- 2 shallots, peeled & chopped
- 3 – 4 cloves garlic, peeled & chopped
- 8 oz. (about 230 g) baby bella mushrooms, cleaned & chopped
- 1/4 cup white wine
- 1 cup broth (chicken, veggie or beef – I used chicken to go with the turkey sausage I used)
- 1 teaspoon Trader Joe’s Umami Mushroom seasoning (or bacon mushroom salt – recipe here)
- 1/2 teaspoon Italian seasoning, crushed
- A sprig of fresh thyme (optional)
- Ground white (or black) pepper, to taste
- If needed: a bit of Better than Bouillon, chicken or beef flavor
- 1 Tablespoon cornstarch, dissolved in a couple Tablespoons of water
Instructions
- In a medium saucepan over medium heat, cook the sausage, breaking it into little bits as it cooks. Remove the sausage from the pan and drain off any excess fat. If the sausage is really fatty, put it on a clean towel or paper towels to absorb the extra fat.
- In the same pan back on medium heat, add the butter and let it melt, then the shallots and cook briefly until soft and translucent. Add the garlic and mushrooms, stir, then cover and cook for several minutes until the mushrooms have reduced and released their juices.
- Stir in the wine, broth and seasonings. Cover and cook a few minutes more. Taste and adjust seasonings or add a bit of bouillon if needed. Slowly stir in the cornstarch mixture and cook and stir until thickened. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition facts are an estimate based on ingredients (using turkey sausage). Your results may vary.
