For the best mushroom gravy recipe, look no further! Easy to make with an incredible depth of flavor, enjoy this versatile gravy over roasts, steaks, meatloaf, roast chicken, potatoes, schnitzel, Yorkshire puddings, vegetables and more!
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 few minutes. This roux-like method of browning the flour is absolutely key to the flavor of the gravy.
Last but not least, for the ultimate flavor we’re adding our “secret ingredient”: Ground dried porcini mushrooms. These are like mushrooms on steroids and are my most favorite mushroom. They contribute such an incredible depth of flavor and “umami” element that we STRONGLY recommend you making the effort to source this amazing ingredient. Most well-stocked grocery stores carry them or you can find them here on Amazon.
If you’d like to make a creamy version of this brown mushroom gravy, simply stir in a few tablespoons of heavy cream at the end.
How to Serve Mushroom Gravy
This mushroom gravy is deliciously versatile. Serve it over roasts, steaks, meatloaf, roast chicken, potatoes, German Jägerschnitzel, Yorkshire puddings, vegetables and more!
Can I Make Gluten Free Mushroom Gravy?
Absolutely!  Simply omit the step of adding the flour and then, at the very end after you’ve added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Mushroom Gravy Recipe
Let’s get started!
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 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the ground porcini mushrooms and cook another minute.
Add the butter and melt. Add the flour, stir to combine and cook for 3 minutes, stirring frequently. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
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.
Note:Â For a gluten free version omit the flour earlier on and instead stir in a tablespoon of cornstarch dissolved in 2 tablespoons of water at the very end and simmer for a minute until thickened.
Enjoy!
PIN ME!
For more delicious homemade gravy recipes be sure to try our:
BEST Mushroom Gravy
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
- 1 tablespoon ground dried porcini mushrooms (if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups strong beef broth
- 1 teaspoon dark balsamic vinegar
- 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 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- 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).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened. Â
Anonymous says
Hi trying this recipe tonight as a child I was born and brought up in Germany this is my favourite meal I used to buy the sauce mix in supermkts can’t get here I think it’s made by a German brand but I can’t remember this gravy looks brill I hope it taste like I remember
Mallory says
How fitting, because I was just thinking it’s been way too long since I’ve had Jägerschnitzel. Puget Sound needs some better German restaurants (not a fan of service at Rhein Haus, and I really miss Heidelberg Haus). Guess I’ll have to make my own for now. Thanks for the recipe!
Andrii B Gritsina says
Very, very good, easy to make
Patrick Tracy says
Added some Cream Sherry and a dash of Cognac. Superb!!!
Kimberly @ The Daring Gourmet says
Fantastic, Patrick, thank you so much for the feedback!
Hazel says
Perfection! Made this to accompany schnitzel tonight. We absolutely loved it. This recipe is a keeper. Thank you!
Kimberly @ The Daring Gourmet says
Thank you so much, Hazel, I’m so happy it was a hit!
Anonymous says
Just finished this recipe minutes ago.
I used white buttons and half beefstock/half chicken stock. Turns out to be Golden mushroom gravy.
1st time making it, seemed the taste was so familiar, now I know..
It tastes exactly like rabbit gravy, seriously..
Esther. McElhenie says
This was the first gravy that I ever made that wasn’t clumpy..I give it a 10.. Everyone loved it…thank you
Kimberly @ The Daring Gourmet says
Thank you so much, Esther, I’m so glad you enjoyed it!
Maureen says
This gravy was soooo good. Didn’t add in any sugar and added extra garlic and thyme as they are our faves. Top notch and tasty on our mashed potatoes. It’s definitely a keeper!
Kimberly @ The Daring Gourmet says
Thanks so much, Maureen, I’m happy you enjoyed it!
Jon Flora says
Thank you for this recipe. I’m a retired soldier, of German descent, who has been in Germany many times. Jager Schnitzel is my feel good comfort food. The gravy is the the foundation of the plate. Your directions are spot on. However, I amended the recipe by adding a couple of very small drops of Maggi Seasoning and 1/4 tsp of black peper corns. Enjoy, I hope this was helpful in capturing the essence of German cuisine. Regards, Jon
Jackie says
This was fantastic. After too many months having to limit togetherness, we had my German mother-in-law over for schnitzel dinner and decided to make gravy—a new variation for us as cooks. She loved it, my son really enjoyed it, and we gobbled it up. We omitted the vinegar and thyme as recommended. As a bonus, this was very easy to make. We had to switch cooks in the middle and it was no problem to follow the directions.
Kimberly @ The Daring Gourmet says
That’s wonderful, Jackie, I’m so happy it was a family hit, thank you so much!
Karla Thompson says
We lived in the Hunsruck for 3yrs many (30) years ago and while I can make a wonderful schnitzel.And I have made spaetzel many times I’ve never quite mastered the Jager sauce so I am very excited to come across your recipe as my son has b begging for Jager schnitzel so we are having this tonight for dinner. So excited to recreate a meal that is as near and dear to us. Just as our time in Germany is. We feel honored that my late husband was given order to Hahn AFB and we experienced living in such a beautiful place.
Kimberly @ The Daring Gourmet says
That’s wonderful, Karla, and what a special honor indeed. I hope your family enjoys this meal and that it brings back many wonderful memories of your time in Germany <3
AlC says
Very good! I took the no balsamic vinegar option so it may have been better with it.
glorth2 says
So, when it says “strong beef broth”, what does that mean? I don’t think stores sell “strong beef broth”.
Kimberly @ The Daring Gourmet says
Hi, either use a high quality liquid beef broth or stock from the store or make a strong-flavored beef broth by adding some additional bouillon base or granules to the water.