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Homemade Chestnut Mushroom Gravy

This hearty, delicious, creamy Homemade Chestnut Mushroom Gravy had me literally licking my plate. The flavor of the mushrooms works so well with the rich cream and fresh herbs, I was going back for more, dunking my pork chop in it, and wishing I would’ve bought a bigger bag of chestnut mushrooms at the farmer’s market because it was THAT good.

Homemade Chestnut Mushroom Gravy

We spent a decent amount of time recently debating about whether this is technically a gravy or a cream sauce. Honestly, it is probably more the latter since to me gravy is a thickened broth-based pourable liquid, and this has no broth AND no thickener, so what right does it have claiming the name gravy?

None, besides how AMAZING this was poured over a big pile of mashed potato.

So there you have it. Gravy it is. We’re getting a little loose on our definitions, but my site, my rules and I am ruling in favor of GRAVY.

Whatever you ultimately call it, you’ll most definitely be calling it that regularly because this one is going to show up on your table pretty often. Whether you serve it over a big mound of garlic mashed potatoes like you see here in this post, or on some buttered egg noodles or steamed rice, it just works.

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Try our Smoked Garlic Mashed Potatoes

Homemade Chestnut Gravy

Chestnut Mushroom Gravy shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Chestnut mushrooms
  • Butter
  • Salt
  • Black pepper
  • Fresh thyme
  • Sage
  • Heavy whipping cream

How about some Mushroom Risotto?

Homemade Chestnut Mushroom Gravy

How to make Chestnut Mushroom Gravy

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Put the mushrooms in a pan with half the butter and saute.


Add other ingredients

Except the last bit of butter. It isn’t time for that yet. Simmer this concoction for a few minutes until it is reduce slightly.



Take that remaining butter, remove the pan from the heat, and whisk it into the gravy/sauce.



Pour over rice, pasta, or mashed potatoes!

Try this over my Stick of Butter Rice!

Homemade Chestnut Mushroom Gravy

Chestnut Mushroom Gravy FAQ

Can you use a different type of mushroom?

Yup! Any edible mushrooms would work with this gravy. Follow the same instructions. If you can find Chestnut mushrooms, however, give them a try! They are incredible!

What’s the best way to store & reheat leftovers?

This dish is best served fresh, but if you have to refrigerate know that some separation may occur with the cream and butter. Keep it for 2-3 days max, in the fridge, and when you’re ready to serve it heat it up again in a sauce pan on the stove and whisk to make sure everything is combined and incorporated together again.

Can you sub in half and half?

I haven’t tested this recipe with half and half. It is possible it could work, but proceed with caution. I’ve had sauces and gravies containing half and half break during a simmer, and while the taste isn’t hugely affected, who liked to eat chunky curdled gravy? Not me!

Serve with our Grilled Marinated Pork Chops!

Homemade Chestnut Mushroom Gravy

More great recipes to love!

Chestnut Mushroom Gravy
Yield: 6 servings

Homemade Chestnut Mushroom Gravy

Homemade Chestnut Gravy

This simple homemade gravy is made with Chestnut Mushrooms and cream sauce.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 8 ounces Chestnut mushrooms
  • 4 ounces butter, (divided)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sprig fresh thyme
  • 1/4 - 1/2 teaspoon sage
  • 1 cup heavy whipping cream


  1. Preheat a non-stick pan over medium heat. Melt 2 ounces of the butter and saute the mushrooms for 5-6 minutes, or until they release their liquid and it cooks off. e
  2. Add the salt, pepper, thyme, sage, and whipping cream to the pan. Let it simmer for 4-5 minutes over medium-low heat, stirring frequently, until the mixture is reduced a bit.
  3. Remove from the heat and whisk in the remaining butter.
  4. Serve over pasta, rice, or mashed potatoes.


Sometimes Chestnut mushrooms are difficult to source. If you can't find them, you can use another more common type of mushroom available in the grocery store.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 279Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 85mgSodium: 223mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Friday 22nd of December 2023

Thanks for the recipe, it is very good! I am eating it right now on pasta. I bought those mushrooms because I never saw them before, so I searched for a recipe and found yours. Instead of butter and cream, I used 1 tab of canola oil and 1/2 cup vegan cream since I am vegan and dieting before Christmas.

Nicole Johnson

Friday 22nd of December 2023

Awesome! Thanks for sharing your experience making this vegan. We appreciate it and are glad you enjoyed the recipe!

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