BEST Mushroom Gravy
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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!
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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!
YUM!! Love this sauce!! I used Better than Bouillon for the broth and followed the recipe exactly. I did prep the ingredients ahead of time and kept in the frig until I was ready to make it later that day. I served it over center cut pork chops and whole wheat egg noodles. Hubby loved this as much as I did. After reading the reviews, I will try it over meatloaf.
Fantastic, Maggie, I’m so glad you both enjoyed it, thank you!
Exquisite! The title of “BEST” is spot on. I followed the recipe exactly and it is SO good! Thank you for this awesome recipe!
Thanks so much, Cori!
Great recipe! I get really irked when people change the recipe and say, “great recipe” so full disclosure – I used a good chicken stock and it STILL turned out great. The beef stock I thawed had no flavor so I decided that more flavor, but chicken, would be better – and it was. I just made sure the mushroom got really brown to give it more color and flavor. The genius of this recipe is the little bit of acid from the balsamic – I would not leave this out because it balances the flavors! Also used fresh thyme because I had it on hand. I’m serving it with pierogis, pork roast and Polish sausage for a Christmas lunch… But, I’ll be making it again. Thank-you!
Awesome, Lisa, thanks so much! And your Christmas lunch sounds fabulous!
I made it! I halved the recipe and it turned out great. I was hesitant about the sugar and vinegar, however, figured they must serve a purpose. Since I had bacon on hand, I used the rendered grease to sauté the onions. I let a few bigger chunks of bacon simmer in the gravy, while waiting for my potatoes to cook.
I will definitely use this recipe again.
Fantastic, Katie, I’m so glad you enjoyed it, thank you for your feedback!
Hi there! Is it ok if I don’t add Balsamic Vinegar? Will it affect the taste much?
Hi Janis, sure, that’s no problem at all!
I’ve made this twice now. Frankly, it’s amazing.
Fantastic, Mark, thanks so much!
I can’t believe how simple it was to prepare. This was my first gravy from scratch and it was so flavorful. Everyone enjoyed it! Now I will use it for Thanksgiving. Thank you.
Fantastic, Diana, I’m so glad you and everyone else enjoyed it, thank you. Happy Thanksgiving!
Hi, Kimberly, Can I make this in advance?
Hi Erika, yes, this does pretty well reheated.
I made this as an alternative to jar gravy when making cube steak. I had to add some cover up flavor. All I could taste and smell was the balsamic vinegar, and I even put less than what the recipe calls for. I’m hoping as it cooks in oven that the flavor mellows out a bit. I may use this recipe again, but leave out the vinegar and thyme…
This happened to me too, turned out that I accidentally put in 2 TBSP instead of teaspoons ( added 1 tsp the second time), I also added just a touch of an Italian herb mix instead of thyme and it turned out so much better the second time!
Excellent! Everyone I have made the gravy for have loved it. I made the gravy for Schnitzel. Thank You!!!
Woohoo, I’m so happy to hear that, Maria, thank you!
Why is it my gravy is always a lighter tan color instead of this dark brown?……still taste great though
Hi Rick, that has everything to do with how long you “caramelize” the flour/butter. The darker that gets, the darker the gravy will be. I’m so glad you enjoyed the gravy, thanks for the feedback!
I was a bit dubious of this recipe based on the pictures but it is LEGIT! The flavor matches the deep, dark lusciousness of the color. The vinegar gives it a slight tang that some might find out of sorts so feel free to leave it out if you wish. I added a 1/2 cup of red wine before the flour to add another layer of flavor.
Fantastic, Luis, I’m so glad you enjoyed it, thank you!
This was amazing. Prepared as written. Keeper. Thank you!
Fantastic, Karen, thanks so much!
Made this tonight! So flavorful. Thank you
Wonderful, Heidi, thank you so much!
I made this gravy to go with meatloaf….let me tell you….it was absolutely delicious!!!! I’m going to make again with some breaded pork sirloin cutlets next week!!! yummy!!!
That’s terrific, Bzzy, I’m thrilled to hear that, thank you!