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)
Veronica G.Eichorn says
6/27/20
I made this gravy, omitted vinegar and served gravy over breaded chicken cutlets!
Thank you for this easy,delicious receipe! My family raved over it! Huge hit!
It is in my receipts file,marked with a STAR! My favorite mushroom gravy!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Veronica, thank you!
Jill says
I made this with breaded chicken breasts and instead of Jagerschnitzel gravy. It is VERY rich. I used everything as listed – including the thyme and vinegar. It is good that way – i also added some cream and that seemed a little TOO rich. I think adding some red wine to this would be divine. Also, I would add more garlic next time. I couldn’t taste it. I believe it needed more salt, even with the stock. Its a great recipe and so many uses!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jill, thank you!
Stephanie Wallace says
Excellent Jagerschnitzel sauce/gravy- easy to do and made plenty (I did add a pack of sliced baby bella mushrooms that I had on hand). Had with schnitzel from this site -outstanding. I lived in Zweibrucken/Hornbach Germany in junior high and high school. This was excellent Southern germany/Austria type schnitzel sauce. Delicious and even my kids and husband liked it.
Kimberly @ The Daring Gourmet says
I’m so happy you and your family enjoyed it, Stephanie, thank you! :)
Tony says
Hi,
Found this recipe on Google, gave it a go for our pork chop dinner.
Can only say, wow. we both loved it and it made our dinner complete.
Full marks to you. We will most definitely make it again and it is now in my recipe folder.
Kimberly @ The Daring Gourmet says
Thanks so much, Tony, I’m thrilled you both enjoyed it!
Colleen says
Fantastic yummy grave. I made heaps more than I needed. Will it keep.
Kimberly @ The Daring Gourmet says
Thank you, Colleen, I’m glad you enjoyed it! It will keep for a few days, yes, and can be reheated.
Dolores Pap says
Another super delicious recipe from you- thank you so much!
I served it with the Wienerschnitzel, your Spaetzle, and also made the dill cucumber salad. I think I would be happy just eating the mushroom sauce over Spaetzle- paradise can’t be any better..
Kimberly @ The Daring Gourmet says
WOW, what a meal! <3 That's wonderful, Dolores, I'm so glad you enjoyed the recipes, thank you!
Kay says
I made this gravy, and tried with the vinegar and without, much better w/o, now I love it!
em squitieri says
I made this recipe exactly as posted and it was fabulous! Definitely a keeper, thanks.
Kimberly @ The Daring Gourmet says
Fantastic, em, thank you!
cynthia says
strong beef broth.. I am sorry, but I am unsure what this means? do I double the amount of bouillon that is normally used but same amount of water? will that make it too salty? thank you in advance for any guidance.
Kimberly @ The Daring Gourmet says
Hi Cynthia, yes, either use a good quality canned broth or you can use a little extra powdered bouillon mixed with water. Taste the gravy to determine how much additional salt it may need.
Khat says
Hooray for find new recipes! Awesome! Thank you!