For the best mushroom gravy recipe, look no further! This is easy to make and has an incredible depth of flavor! You’re going to love this versatile sauce!
If you’re looking for a delicious brown mushroom gravy, look no further!
Absolutely nothing beats homemade when it comes to gravy and there is no reason whatsoever to resort to the packaged stuff because one, homemade is easy enough to make; two, the packaged stuff is full of junk ingredients; and three, packaged doesn’t come anywhere close to the flavor of made-from-scratch gravy!
Tips for Making the Best Mushroom Gravy
For a mushroom gravy with great depth of flavor, here are a few tips: Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease. Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy. Do the same with the mushrooms, caramelizing them for optimal flavor. While cornstarch can be used for thickening, flour is the best choice for flavor. Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a couple of minutes. This roux-like method is absolutely key to the flavor of the gravy.
Serve this delicious brown mushroom gravy over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!
Melt the butter (or beef drippings, lard or bacon grease) in a pan over medium-high heat and fry the onions until beginning to brown, 5-7 minutes. Add the garlic and cook another minute.
Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the butter and melt. Add the flour, stir to combine and cook for 2 minutes, stirring continually.
Add the beef broth, thyme, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water.
Enjoy!
Try this Brown Mushroom Gravy with our Authentic German Jägerschnitzel!
Be sure to also try our BEST Onion Gravy!
And our BEST Turkey Gravy!
BEST Brown Mushroom Gravy (from scratch)
Ingredients
- 2 tablespoons butter, bacon grease, lard or beef drippings
- 1 yellow onion ,finely chopped
- 1 clove garlic ,minced
- 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups strong beef broth
- 1-2 teaspoons balsamic vinegar (according to taste)
- 1/2 teaspoon sea salt plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
Instructions
- Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
- Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)
Dana says
This is amazing with German frikadellen. Wow!
Laura says
This recipe does not disappoint. Absolutely delicious! Thank you
Kimberly @ The Daring Gourmet says
Thank you, Laura!
Rebecca T says
Because of this recipe my husband thinks I am a master of culinary arts. Ive made this multiple times and haven’t managed to mess it up yet. Thank you, thank you, thank you.
Kimberly @ The Daring Gourmet says
That’s fantastic, Rebecca, thank you!
Dolores says
Schmeckt lecker …… translated: It tastes great!
Eric says
3 for 3. Easy, flavorful, and infinitely extensible. The base recipe is great, but there are all kinds of modifications that make it useful for different combinations. It’s like the Swiss Army knife of sauce/gravy. Add a little wine. Add a little Worcestershire sauce. Apple cider/red wine vinegar instead of balsamic. Shallots instead of onions. The possibilities are endless. Did this with red wine and substituted shallots for a beef tenderloins – no leftovers :) Great stuff.
Kimberly @ The Daring Gourmet says
Terrific, Eric, I’m happy you enjoyed it and appreciate the feedback and insights, thank you!
Scott says
I was in Vienna just before the pand and THIS is exactly the sauce for the schnitzel! Thank You!!!
Anonymous says
Can I use salted butter
Kimberly @ The Daring Gourmet says
Yes you can, just cut back on the added salt.
Hamna Shaikh says
Can you use vegetable broth instead of beef broth?
Kimberly @ The Daring Gourmet says
Yes you can, Hamna!
Austin says
I have made this at least 15 times for pork snitzel.
Kimberly @ The Daring Gourmet says
That’s awesome, Austin, I’m so glad you like this gravy, thank you!
Karen says
I have made Schnitzel for years with a white sauce. This gravy is the best brown mushroom gravy I have ever made, such rich flavor. I didn’t use the vinegar and thyme because I made Schnitzel. My husband absolutely loved this gravy. I will definitely be making this gravy for other dishes.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Karen, thank you! <3
Judy says
Absolutely delicious. Highly recommend.
Kimberly @ The Daring Gourmet says
Thank you so much, Judy!
Diane says
Delicious. I add a little of cooking sherry. Butter and fry up some bacon for the grease. Yummy.
Great on anything. Make some garlic mashed potatoes.
A little thyme in gravy makes it. Not big on thyme but a nice finish in the gravy. Yummy. I do not use vinegar.
Teddi says
I am making home made Salisbury steaks. Can I use this for gravy for them?
Kimberly @ The Daring Gourmet says
Absolutely, Teddi, this is perfect for Salisbury steaks!
Judy wood says
I have made it so many times I can’t count. I love it. It is so easy. It gives you big executives flavours. One question, can you freeze it?
Kimberly @ The Daring Gourmet says
Thanks so much, Judy! Cornstarch breaks down during freezing/thawing so if you freeze it you’ll need to reheat and re-thicken it.
Ben says
You’re right, the BEST mushroom gravy. I shared this recipe with my Facebook grilling group it is so good. Thanks for sharing with us.
Kimberly @ The Daring Gourmet says
Thank you, Ben, I’m happy you enjoyed it, and thank you for posting my link in your group!
Tammy Clifford says
Husband wanted “Hamburger Helper” for dinner and I couldn’t bring myself to buy the “box”! Made this verbatim and added ground beef and cooked pasta! Absolutely wonderful!! Thank you for sharing!
Kimberly @ The Daring Gourmet says
Perfect, Tammy! Great idea and I’m so glad it was a hit, thank you!
Pamela R. says
I made this recipe for the BEST BROWN MUSHROOM GRAVY last night to go with homemade Wiener Schnitzel, mashed potatoes and cooked carrots, and it was PERFECTION! The flavor was incredible, and really highlighted the mushrooms rather than other sauce components. The texture was also exactly right, too! I’ve made many different gravy variations over the years, but now I finally have my go-to mushroom gravy recipe!! I intentionally left out the vinegar and sugar, since it was so delicious before adding them. Thank you for a brilliant recipe :)
Kimberly @ The Daring Gourmet says
I’m so thrilled that you enjoyed it, Pamela, thank you very much! <3
Natalie R says
Tonight I made meatloaf and mashed potatoes and needed a gravy recipe. Made yours and it was so delicious. I substituted red wine for about half of the broth. Definitely will make this again.
Kimberly @ The Daring Gourmet says
Fantastic, Natalie, thank you!
Dawn Gilbert says
I had mushrooms that I didn’t want to go bad, so I found your recipe and made it. Wonderful! I halved all the ingredients since I only had 8 oz. of mushrooms. Made it exactly as specified, and added heavy cream at the end. Fabulous flavor! Will cook this recipe again. Thanks!
Kimberly @ The Daring Gourmet says
Thank you so much, Dawn, I’m glad you enjoyed it!