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)
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.