BEST Mushroom Gravy
This post may contain affiliate links. See my disclosure policy.
For the best mushroom gravy recipe, look no further! Made from scratch with an incredible depth of flavor, you can enjoy this versatile homemade mushroom gravy over roasts, steaks, meatloaf, roast chicken, potatoes, schnitzel, Yorkshire puddings, vegetables and more! It’s one of our family favorites!
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!
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.
- 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.
- For the ultimate flavor I’m adding my “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 I 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.
And if you’d like to make creamy mushroom gravy, simply stir in a few tablespoons of heavy cream at the end.
How to Grind Mushrooms
I like to use a spice/coffee grinder (I recommend this one from Krups) for grinding mushrooms. This way I can get it to a fine powder to add to sauces and soups when I want the texture of the mushrooms to be “hidden” but still have that amazing flavor. But in the case of this mushroom gravy, it doesn’t matter if some larger pieces remain. You can also use a small food processor or blender, but making small quantities like this in a larger appliance isn’t ideal. You can also use a mortar and pestle to grind the dried porcini mushrooms. Alternatively, you can place them in a ziplock bag and use a mallet to pound them.
If you are using fresh porcini mushrooms (instead of dried ones), you can dehydrate them in the oven or in a food dehydrator first. Finding fresh porcinis is a challenge depending on where you are, but if you find a good deal on fresh porcinis you can dry them in bulk to have on hand. Using porcini mushrooms in dried form gives them a heightened and more concentrated flavor.
Gluten Free Mushroom Gravy
To make gluten free mushroom gravy 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.
Vegan Mushroom Gravy
To make vegan mushroom gravy 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: 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.
Serving Suggestions
This mushroom gravy is deliciously versatile. Here are just a few way you can enjoy this homemade mushroom gravy:
- Beef, pork and lamb roasts
- Beef steaks, pork chops, and chicken or turkey cutlets
- Salisbury steak
- Meatloaf
- Roast chicken
- Potatoes
- Pasta and Rice
- Buttermilk Biscuits
- German Jägerschnitzel
- Yorkshire puddings
- Steamed or roasted vegetables
Enjoy!
For more delicious homemade gravy recipes try my:
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
BEST Mushroom Gravy
Equipment
- Coffee/spice grinder (to grind the mushrooms)
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 (vegan: use oil)
- 4 tablespoons all-purpose flour (see Note for gluten free)
- 2 cups strong beef broth i.e. add an additional teaspoon or two of beef broth base/granules (vegan: use vegetable broth)
- 1 teaspoon dark balsamic vinegar
- 1/2 teaspoon kosher 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.
Notes
Nutrition
Originally published on The Daring Gourmet on November 17, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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.
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.
Fantastic, Audrey, thanks so much!
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.
Yayyy! I’m so thrilled this was a hit, Rochelle, thank you very much for the feedback and compliment!
Oops, I forgot to rate this recipe with my initial comment. 5 STARS!
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!
I’m so happy you enjoyed both of the recipes, Chris, thank you so much! :)
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.
Fantastic, Keith, I’m so glad you enjoyed it, thank you!
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.
Hi Robin, I’m glad you enjoyed it, thank you! Butter is listed twice in the ingredients in two separate quantities.
Made this with hamburger steak and potatoes. Was delicious. Not overly salty like the canned kind (yuck lol)
I’m happy you enjoyed, Jessica, thank you!
Excellent, is the best brown mushroom gravy ever, can eat it by itself. Was good on the schnitzel and spaetzle.
Thank you so much, Dwight, I’m thrilled you enjoyed it!
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!
Thank you, Mandy, I’m so glad you enjoyed it!
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!
I’m so thrilled to hear that, Markle, thank you! :)
Really the best mushroom gravy I’ve ever made. I added a little red wine as well. Thank you for this!
Fantastic, Amanda, thank you so much! :)
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.
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!
I’m so happy to hear that, W. Kennedy, thank you and Happy Easter! :)
I loved this gravy and it worked very well. I prefer using half an onion instead.
Wonderful, C Fields, thank you so much for the feedback!
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!
Wonderful, John, I’m glad you enjoyed it and appreciate the feedback!