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
Beth says
This looks so good!! I’m going to try it. I know I’ll love it. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Beth, I hope you enjoy it!
Beth says
It’s 5/9/18 and I made this TONIGHT! It was ABSOLUTELY DELICIOUS! I loved it, my husband loved it. My Beagle, Daffney, even had a little taste! Haha! My husband said this was the BEST mushroom gravy he has ever had, and the best I’ve fixed. I’ve fixed a few too. I agree with him. I’m keeping this and I’m so glad I tried it. FOR ANYONE OUT THERE WHO WANTS TO MAKE THIS, DO IT! You will not be disappointed. And by the way: I went EXACTLY by the recipe – to the letter. I added a little “splash” of 1/2 & 1/2 at the end. It was SO GOOD! :-)
Kimberly @ The Daring Gourmet says
Woohoo, I’m so happy to hear that, Beth, thanks for the feedback!
J says
This tastes exactly like the Jager sauce I remember from Manheim and stutgart! Thanks for this! Now to find a good spaetzle recipe.
Kimberly @ The Daring Gourmet says
Awesome, J, I’m so glad, thank you! I’ve got you covered on the Spätzle, too :) Here you go: https://www.daringgourmet.com/homemade-german-spaetzle/ And then of course you’ll also need an authentic Swabian potato salad recipe :) https://www.daringgourmet.com/restaurant-style-schwabischer-kartoffelsalat-swabian-potato-salad/
Fran says
I love mushrooms and will be making this recipe next week. Thank you for all your recipes.
Jennifer says
Hi Kimberley, if I use the beef bouillon cube, would I have to add anything else to try and get the same depth as a beef stock?
Kimberly @ The Daring Gourmet says
Hi Jennifer, the beef cube will be fine. Happy cooking!
Stephen says
Have you ever used Better Than Bouillon? It comes in a jar. I use the chicken variety as a way to boost the flavor in borscht in I typically use low sodium boxed broth.
Kimberly @ The Daring Gourmet says
I have, Stephen, but I personally avoid it because of its ingredients.
Abeer says
I love a good homemade gravy and adding mushrooms just makes it even better!
carrie @ frugal foodie mama says
Dying over all of those mushrooms! This gravy looks amazing. :)
Megan Ancheta says
Wow, this looks rich and delicious! I can’t wait to try it!
TidyMom says
I can’t wait to make this for my mom next time we have her over for steaks!
Amanda says
Oh my goodness, I think I need a spoon!!
Dorothy says
I am thinking of all the ways I can use this! It is SO good!
Kristen Chidsey says
I think I want to try this over the turkey this week. It is the perfect gravy.
Krista says
These look tasty! I think a big steak would go great with them!
Patricia @ Grab a Plate says
Wonderful! I’m a mushroom lover, and this gravy looks so rich and delicious! I may give this a whirl this year! Love it!
Jen says
Nothing better than homemade gravy!! Definitely trying this next week.
Nutmeg Nanny says
I have to make this for my husband!