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: 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.
Catherine says
May I suggest Arrowroot powder instead of cornstarch for gluten free? It actually works even better than cornstarch, and is almost flavorless except for a slight savor that goes just beautifully with gravies.
Audrey says
It was so delicious! I served it over turkey meatloaf and mashed potatoes and there were only clean plates! I didn’t have the dried porcini or beef stock (only veggie) so I added a splash of Worcestershire in with the vinegar and spices just to punch it up a bit. Lovely! I will definitely use this one again.
Kimberly Killebrew says
Fantastic, Audrey, thanks so much!
Rochelle says
This is the best mushroom gravy EVER! For a couple years I’d been trying to find a recipe for the perfect mushroom gravy and now I can say that my search has ended. The porcini mushrooms and balsamic vinegar made a huge difference. I wouldn’t recommend skipping on those 2 ingredients. I served the gravy with veal meatballs and egg noodles.The gravy was a hit with my husband and 3 year old! Thank you so much for sharing this and the many other recipes on your website. So far every one of them that I’ve tried to duplicate at home has been a hit.
Kimberly Killebrew says
Yayyy! I’m so thrilled this was a hit, Rochelle, thank you very much for the feedback and compliment!
Chris says
Oops, I forgot to rate this recipe with my initial comment. 5 STARS!
Chris says
Seriously, if you “can’t wait to try it”, do yourself and everybody you feed a BIG favor and MAKE this recipe! I never made my own gravy until I made this and I feel like a pro. In fact, everybody instantly thought that I’m an amazing cook, haha. My friends and family absolutely love this gravy. I triple the ingredients and smother all kinds of stuff and go at it.
Also, the Geschnetzeltes (Creamy German Hunter’s Sauce) are very very good too (https://www.daringgourmet.com/german-creamy-mushroom-pork-hunters-sauce-with-spaetzle/). I make it with egg noodles for convenience.
Thank you for your awesome recipes!
Kimberly Killebrew says
I’m so happy you enjoyed both of the recipes, Chris, thank you so much! :)
Keith Clark says
This is an outstanding recipe. I have now used it with schnitzel and meat loaf. Fabulous in both cases. I used dried porcini mushrooms, soaked them to rehydrate them then cut them up and added them with the Crimini. I then used the “mushroom water” from the soaked mushrooms instead of the beef broth. Other than that I used the recipe exactly as printed. It’s a winner.
Kimberly Killebrew says
Fantastic, Keith, I’m so glad you enjoyed it, thank you!
Robin W says
Very good. One important thing, though. The butter should say “divided”. The recipe says “melt the butter”, but not how much, and later says “add the butter”. I assume this means that the onions should be cooked in 2 T of butter, and 2 more tablespoons are added later. I would suggest brining the pork first.
Kimberly Killebrew says
Hi Robin, I’m glad you enjoyed it, thank you! Butter is listed twice in the ingredients in two separate quantities.
Jessica says
Made this with hamburger steak and potatoes. Was delicious. Not overly salty like the canned kind (yuck lol)
Kimberly Killebrew says
I’m happy you enjoyed, Jessica, thank you!
Dwight Waller says
Excellent, is the best brown mushroom gravy ever, can eat it by itself. Was good on the schnitzel and spaetzle.
Kimberly Killebrew says
Thank you so much, Dwight, I’m thrilled you enjoyed it!
Mandy Smylski-Holub says
Absolutely very easy and tasty! Do not have the dried mushroom – but made it anyway. Use a teaspoon of Worcestershire instead of balsamic vinegar for Jägerschnitzel. Yummy – also added 2 tbsp red wine, and a tsp dijon mustard. Great recipe as is also!
Kimberly Killebrew says
Thank you, Mandy, I’m so glad you enjoyed it!
Markle says
This gravy recipe was On Pointe!! WOW! We paired it with Grilled Center-cut Pork Chops and Smashed Potatoes – the dinner table was VERY quiet – let me tell ya!! This one gets saved – 100%! Thank you!!!
– StPeteDad!
Kimberly Killebrew says
I’m so thrilled to hear that, Markle, thank you! :)
Amanda B. says
Really the best mushroom gravy I’ve ever made. I added a little red wine as well. Thank you for this!
Kimberly Killebrew says
Fantastic, Amanda, thank you so much! :)
Mello Mama says
I agree and I added a little red wine, small amount of fresh thyme from my garden and a dash of Worcestershire, otherwise i followed it to a t. And my husband and son loved it! I made a tomahawk steak and mashed potatoes and roasted veggies. Winner. Definitely saved and shared this recipe.
W. Kennedy says
Countdown to Easter dinner has commenced. One of my four assigned dishes is mushroom gravy. Used your recipe… MUST STOP TASTING or there won’t be any left for the dinner! The balsamic vinegar paired with the thyme is “EGG”-cellent. Happy Easter!
Kimberly Killebrew says
I’m so happy to hear that, W. Kennedy, thank you and Happy Easter! :)
C Fields says
I loved this gravy and it worked very well. I prefer using half an onion instead.
Kimberly @ The Daring Gourmet says
Wonderful, C Fields, thank you so much for the feedback!
John Gordon says
Made this recipe for a schweinschnitzel. The only change I made was to use pork stock. It just made more sense to me to pair it with pork. Turned out terrific!
Kimberly @ The Daring Gourmet says
Wonderful, John, I’m glad you enjoyed it and appreciate the feedback!