Easy Microwave Mushroom Gravy
Sometimes dinner just needs a little extra comfort, and nothing delivers quite like a good mushroom gravy. This version is rich, savoury, and made in the microwave, yes, really! No frying pans, no long simmering, just a jug, a spoon, and a few minutes of your time.
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It’s a lifesaver when you want something hearty to pour over chicken, mashed potatoes, or even roast veggies without making a big mess in the kitchen.
What you’ll need
- 1 cup chicken or vegetable stock
- 2 tsp cornflour (cornstarch)
- ½ cup finely chopped mushrooms (button or brown work best)
- 1 tsp dried thyme (or mixed herbs)
- 1 tbsp butter
- Salt and pepper, to taste
How to make it
In a microwave safe jug, whisk the cornflour into the cold stock until smooth. Stir in the chopped mushrooms, thyme, and butter.
Microwave on high for 1 minute, stir, then heat for another 2–3 minutes until the sauce thickens and the mushrooms soften. Season with salt and pepper, taste, and adjust. If you like it richer, add another little knob of butter at the end.
Variations & Substitutions
- Creamy mushroom sauce: Stir in a splash of cream or milk after microwaving.
- Garlic lovers: Add ½ tsp garlic powder or a crushed garlic clove before cooking.
- Herby upgrade: Fresh parsley or rosemary stirred in at the end makes it extra fragrant.
- Umami boost: Add a dash of soy sauce or Worcestershire sauce for deeper flavour.
- Vegan version: Use olive oil instead of butter and vegetable stock.
This mushroom gravy is the kind of sauce that can turn a simple weeknight dinner into something that feels cozy and satisfying. It’s quick, flexible, and tastes like you’ve put way more effort in than you actually did.