Don’t just fry you Spam luncheon meat! This Spam with mushroom gravy recipe is a very simple dish using luncheon meat drizzled with mushroom gravy sauce. Just like your favorite burger steak I think this is a good alternative in case you want to cook a quick, simple and easy to cook dish. Don’t have Spam? no problem, any kind of luncheon meat will do. Just open up a can of luncheon meat and make the mushroom sauce and you are ready to go! I mean go to the dining table and enjoy this dish!
Spam with Mushroom Gravy: A Family Favorite with a Savory Twist
Growing up in a big household in Pampanga, there was never a dull moment when it came to food. My cousins would come running whenever they heard the sizzle of something frying in the kitchen, and one dish that always got everyone’s attention was Spam. But not just plain fried Spam — Spam with mushroom gravy. This twist came from my Uncle Ronnie, who worked in Manila and always came home with new ideas to upgrade our usual canned goods. He’d say, “Kung puwede i-level up ang burger steak, bakit hindi rin ang Spam?”
Why This Luncheon Meat Recipe Works
At first, I didn’t think much of it — just Spam and gravy, right? But when I finally tried it, it reminded me of a cross between sizzling burger steak and creamy mushroom pork chops. The savory sauce brought so much comfort and depth, you’d think it took hours to cook. But here’s the best part — it’s beginner-friendly, quick to prepare, and perfect for budget-conscious days when you want something satisfying without breaking the bank.
The key here is contrast: crispy-fried Spam paired with silky mushroom gravy. It’s the kind of balance that just works — crunchy, salty meat against the rich, earthy sauce. And believe me, if you’ve got rice ready, you’re in for a good meal.
How to Cook Spam with Mushroom Gravy at Home
I usually slice the Spam into half-inch thick pieces — thick enough to get a nice crust without drying out. You want that golden, crispy exterior because it adds so much texture once the gravy hits. I learned that from my cousin Carla, who says the trick is not to overcrowd the pan so each piece fries evenly. And don’t skip resting them on paper towels — it keeps the oil from soaking in.
The mushrooms? We just used canned ones growing up, and it’s still what I use when I’m in a hurry. Drain them well and give them a quick fry to bring out a toasty, nutty flavor. Frying the mushrooms before adding them to the sauce makes a big difference — otherwise, they end up tasting like boiled rubber.
Now for the gravy, it all starts with butter and garlic. Garlic adds that extra layer of aroma, and browning the flour a bit helps get rid of the raw taste while giving it a nice, toasty flavor. My brother Nico taught me to dissolve the beef cube before pouring in water, but I like crushing it straight into the pan — less hassle, and it still works.
Simmer the sauce until it thickens. You’re aiming for smooth, pourable consistency — thick enough to coat a spoon, but not gluey. Then stir in the fried mushrooms. Turn off the heat, and just like that, the gravy is ready to go over your crispy Spam slices.
A Little History About Spam in Filipino Kitchens
Here’s something interesting: Spam first made its way into the Philippines during World War II, introduced by American soldiers. It was convenient, didn’t spoil easily, and became a beloved part of the Filipino pantry. Over time, it wasn’t just emergency food anymore — it became a star ingredient in many homes. From breakfast silogs to baked sushi, we’ve found so many ways to enjoy it.
This dish — Spam with mushroom gravy — feels like a natural evolution of that love affair. It’s our version of hamburger steak, but even simpler. You don’t need ground meat or shaping patties. Just open a can and get started.
Beginner-Friendly Comfort Food for Busy Days
I make this dish when I want something comforting but don’t have time to think too much. It’s perfect for beginners because there’s no complicated prep, no long marinating, no oven required. And even if you’re not confident in the kitchen yet, it still comes out looking and tasting like something you’d proudly serve to guests.
My niece Abby even made this for her college potluck once, and her friends couldn’t believe it was just Spam. It’s the sauce that does the magic — turning pantry staples into something you’d want to eat over and over.
Make It Your Own
Don’t have Spam? No worries — any brand of luncheon meat will do. Want it creamier? Add a splash of milk to the gravy. Craving something with heat? A dash of chili flakes works wonders. What I love most about this dish is how adaptable it is. It’s simple, yet there’s so much room for creativity.
In our family, food like this doesn’t just feed the stomach — it feeds the soul. It reminds us of rainy afternoons, rice piled high on mismatched plates, and everyone fighting for the last piece. That’s what makes this dish more than just a meal. It’s a memory, one you can make again and again.
How to Cook Spam with Mushroom Gravy Sauce
Ingredients
- 1 can Spam or any luncheon meat
- cooking oil for frying
For the sauce:
- 1 small can sliced mushrooms
- 1/8 to 1/4 cup butter
- 2 Tbsp. flour
- 1 cup water or more
- 1 piece Knorr beef cube
- 1/4 tsp. black pepper powder
- 2 cloves garlic minced
Instructions
How to Cook Spam with Mushroom Gravy Sauce
- Slice the Spam luncheon meat into half an inch thick. Then fry in hot oil until golden brown.
- Remove from pan and put in a paper towel lined plate and set aside.
- Drain the sliced mushroom and put in a strainer and let it dry for a few minutes. Heat oil in a pan and fry the mushrooms until slightly brown. Set aside.
- In an empty pan, turn on heat and melt the butter. Add in garlic and saute until fragrant.
- Add the flour and stir until slightly brown. Then put the beef cube and crush and stir until dissolved.
- Pour a cup of water and stir. Then bring to a boil and simmer for a few minutes while stirring. Stir until the sauce is smooth in consistency.
- Add in the mushrooms and stir for a few seconds then turn off heat. Arrange the spam on a plate and pour the sauce over the Spam and serve hot.
Video
Notes
Cooking Tips:
Fry the Spam Until Golden and Crisp
Don’t rush the frying process—give each slice of Spam enough time to develop a nice, golden crust. This not only improves the texture but also adds a deeper, savory flavor that balances well with the creamy gravy. Use medium heat and avoid overcrowding the pan to make sure each piece cooks evenly.Brown the Flour for a Richer Gravy
When making the mushroom gravy, let the flour cook in butter until it turns lightly golden before adding the liquid. This step enhances the flavor of the sauce and removes the raw flour taste. It also helps create a smooth, velvety texture that clings nicely to the Spam.Fry the Mushrooms Before Adding to the Sauce
Give the canned mushrooms a quick sauté before mixing them into the gravy. This step adds a slightly nutty flavor and better texture compared to adding them straight from the can. It also prevents them from watering down your sauce, keeping it thick and flavorful.
