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!
And for another absolutely phenomenal, must-make gravy be sure to try our Onion Gravy!
I used to despise mushrooms as a kid. That lasted through my teenage years and it wasn’t until I was an adult that I came to appreciate the amazing thing that mushrooms are and how much flavor and umami they impart to anything you add them to. Though I missed out on them for many years I’ve since made up for lost time – even when mushrooms aren’t a featured ingredient, I find ways to add mushroom powder to many of my gravies, sauces and stews for that added depth of flavor.
Today’s dish features mushrooms front and center in all their glory is this phenomenal mushroom gravy. 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!
How to Make 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
- Pork Chops
- Meatloaf
- Roast Chicken
- Potatoes
- Pasta
- Rice
- Buttermilk Biscuits
- German Jägerschnitzel
- Yorkshire puddings
- Vegetables
and anything else your heart desires!
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.
Can I Make This Vegan?
Yes you can! Substitute oil for the butter and use vegetable broth instead of beef broth.
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!
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
C says
substitute the balsamic with a dry white wine! soo good!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, C, thank you!
Anonymous says
How can I make this into a sauce
Jeffery D Young says
I love it. I’ve never used the porcini, it was delicious gravy. Reminds me a bit of my fried squirrel gravy. I made it as written for schnitzel, omitting the vinegar and thyme. My wife was stationed in Germany during the 80s. She wants some Jaeger schnitzel, Said she always ordered it at the old German, Mom and Pop, eateries. I made this gravy in the wee hours of the morning. I had the munchies and had to put it up immediately. I think I would have ate it all!! With potato chips lol
Kimberly @ The Daring Gourmet says
Lol, Jeffrey, mushroom gravy and potato chips actually doesn’t sound bad at all! :) I’m so glad you enjoyed the gravy, thank you! But now you have to tell us more about this “fried squirrel gravy” of yours…. ;)
Marilla Rapp says
This is amazing gravy. I have made it multiple times to rave reviews from my guests. The addition of the ground dried mushrooms is a show stopper. I did cut back on the butter in the flour addition stage and it worked fine.
I serve it with pork tenderloin, steak and schnitzels. Thank you. I know if I use one of your recipes it will be great!!
Kimberly @ The Daring Gourmet says
Thank you so much, Marilla, I’m thrilled you enjoyed it and appreciate your generous compliment! <3
La Thomas says
I see butter being added twice but only one listing for butter in ingredients. Is it a tablespoon per step or 2 tablespoons per step. Thanks.
Kimberly @ The Daring Gourmet says
Hi, the butter’s listed twice, at the very top (2 tablespoons) and then the 6th ingredient down (4 tablespoons).
Melinda says
I made this tonigjt to use with some homemade meatballs. The gravy turned out perfectly, so delicious The only thing is, I left out the sugar. I will use this recipe again with a beef roast. Thanks for this recipe!!
Kimberly @ The Daring Gourmet says
Wonderful, Melinda, I’m so glad you enjoyed it, thank you very much!
Bluedalia says
There is not balsamic vinegar in authentic jagerschnitzel gravy.
Kimberly @ The Daring Gourmet says
This doesn’t claim to be an authentic Jägerschnitzel gravy….
Troy Hinton says
This is really fantastic! DO NOT skip or skimp on the dried porcini, this gives it the rich authentic flavor. Baby bellas work great for the fresh mushrooms. Next time I make this, I will saute the mushrooms and onion in some good red wine, reduce by at least half prior to adding the flour. This should take this recipe way way over the top! Thank you for sharing your secret, never going back.
Kimberly Killebrew says
Thanks so much, Troy, I’m thrilled you enjoyed it and appreciate the feedback!