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Mushroom Gravy

Yield: Yields about 1 quart.

The woodsy flavor of porcini makes this gravy something special. Start soaking the mushrooms at least 15 minutes before the turkey is done.


  • 1/2 oz. (1/2 cup) dried porcini mushrooms
  • 1/4 cup turkey fat or vegetable oil
  • 6 Tbs. all-purpose flour
  • 2 to 3 sprigs fresh thyme
  • 1 1/2 tsp. fresh lemon juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 1 recipe turkey broth

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 90
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 4


  • Soak the porcini in 1 cup very hot water until soft, 10 to 15 minutes. Fish out the porcini and slowly pour the soaking liquid into the turkey broth, leaving any sediment from the mushrooms behind; you should have about 4 cups combined liquid. Chop the porcini finely.
  • After transferring the turkey to a cutting board, pour the drippings from the roasting pan into a heatproof measuring cup. Let the fat rise to the top and then spoon 1/4 cup of the fat back into the roasting pan. Set the roasting pan over two burners on medium heat. Sprinkle the flour into the pan and use a flat whisk or wooden spoon to combine it with the fat. Cook for about 2 minutes.
  • Slowly pour 1/2 cup of the broth into the pan while whisking vigorously to disperse the flour. The liquid should thicken quickly and become gluey. As soon as it thickens, whisk in another 1/2 cup broth. Repeat until the gravy starts to look more like a smooth sauce; then whisk in the remaining broth and bring to a simmer. Add the thyme and simmer for 5 minutes. Strain the gravy through a medium sieve and stir in the chopped porcini and lemon juice. Season to taste with salt, pepper, and more lemon juice.


Rate or Review

Reviews (3 reviews)

  • cflemingcreative | 12/02/2021

    Phenomenal! It's not an overstatement to say that I detest brown gravy and used to make it under duress from those little foil packets. This gravy, on the other hand, was everything the gravy of my childhood and previous life was not. Silken, light, umami-filled and punctuated with just the right amount of mushrooms (and a few giblet bits I tossed in). Also, remarkably easy to make (and this from a scratch turkey gravy-making virgin). Would strongly recommend using the turkey stock recipe as well. Taken together it created a gestalt of beautifully balanced flavor. Delish!

  • SusanBove | 11/28/2013

    Absolutely amazing gravy. I make this every year for Thanksgiving and it always gets rave reviews from both kids and adults. This is the perfect recipe to make when you brine your turkey as you only need a small amount of the drippings to make this. The mushrooms add incredible richness and flavor.

  • JuBean328 | 11/22/2012

    Great adaptation of a basic gravy recipe, and a fantastic accent to any turkey!

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