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!
Fabulous recipe, have received nothing but compliments when I’ve served it.
This recipe is a keeper!
Wonderful, Mary Kay, thanks so much!
Wonderful, delicious gravy! Served with meatballs over rice! Delish!!! Thanks for the great gravy recipe.
I’m so glad you enjoyed it, Mary Ann, thank you!
This gravy recipe sounds so delicious! I can’t wait to make it. Thanks.
how long it can be stored in fridge
What happened to the white wine and sour cream. The gravy for jagerschnitzel always has sour cream added in at the end.
no it does not
What is wrong with you guys? OMG the complaints! This is a recipe for a darn good gravy NOT a recipe for jagerschnitzel!!!
You’re thinking of Hungarian goulash.
No, no and no. This is anything BUT authentic. Jägersoße does NOT have balsamic vinegar for the love of god. It has red wine. And bacon. SMH.
No one said it WAS authentic Jägersoße. Balsamic vinegar is made from red wine, it is just left until the alcohol is evaporated off. you are getting almost the same flavors. if you fully read the recipe you would see at the base it says “Notes
**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme” I personally love this gravy, I use it on many things other than jeager schnitzel. Great on meatballs as well with pasta such as homestyle egg noodle.
My dear Adam. Having never been to Germany, I can’t speak to the authenticity of this recipe. However, the flavor of Balsamic vinegar is nothing like that of red wine. Balsamic vinegar, unlike most vinegars, is not made directly from wine but rather from grape must, a concentrated syrup made from boiled down grape juice. As a Chef, I’ve made dozens of variations of this recipe, including this one. My favorite “tweak” if you will, is to add a quarter cup of a good dark German beer along with the beef stock. Is it “authentic”? No idea. But, it’s dang good!
The problem with a lot of people is they know very little about cooking. I cooked for 10 years in Ialian, Austrian , American, Bbq, Seafood, etc… Food is diff. from region to region, just like any food in the U.S. Some people have never had flavorful food. I grew up eating S.O.S. and fried chix, but branched out and tried many variations of dishes. I have lived in Germany and only like certain types of Greman recipes.
Can I make this ahead of time? Will it reheat ok?
Stumblbed upon this when looking for a mushroom gravy. Didn’t have tHE balsamic vinager, omitted. Still delicious. Used for Salisbury steak & noodles! YUM thank you :)
I’m so glad you enjoyed it, Snapp, thank you!
Fantastic! My hubby has been asking for schnitzel with mushroom gravy for years and I finally tried it with this recipe and your chicken schnitzel recipe. He absolutely loved it! (So did I!) Back now to print the recipe so we can make it often!
I’m so glad, Sara, thank you!
Made this gravy and it’s pretty good but not as good as my late mother’s mushroom gravy! However, I’ll be making this gravy again.
I made this with chicken stock because that’s what I had. Otherwise followed the recipe to the letter. The result was wonderful! Thank you.
I’m so glad you enjoyed it, Udi, thank you!
I made this for my family tonight and everyone loved it. I was leery about the sugar and balsamic but they blended beautifully with the rest of the flavors. I’ve been looking for a Jaegersosse recipe and this one is perfect. Thank you!
I’m so glad, Kimberly, thank you!
Huge family hit, the best gravy I have ever had. Definitely a keeper
Fantastic, Kirsten, thank you!
Just made this and half way though eating it with my schnitzel and could not wait to make a comment on it something I never do but this is so good I had too, the most authentic mushroom Gravy I’ve ever had and I made it myself. Thanks a lot,Martin.
I’m so happy to hear that, Martin, thank you!
Needed brown gravy for jagerschnitzel Trying it tonight. Ill let you know how it comes out Thanks
I’ve made this twice now. The balsamic vinegar was a little overwhelming the first time. The second time I made it with 1/4 teaspoon of balsamic vinegar and it was much better. Thanks for the recipe as it’s much better than jar gravy!
I’m glad you enjoyed it, Dan, thank you!