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!
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
phil says
Thanks—-I use homemade venison stock—–gravy served over venison backstrap with Irish colcannon and sauteed asparagus on the side—-bannock really fits into this program—-also this goes nicely with loaded hamburger steaks—–
Kim Trueman says
Made this mushroom gravy for our steak, veggies and roast potatoes dinner! I changed the recipe (FYI it really does not need changing) from balsamic vinegar to red wine because he dislikes it, and I think the secret ingredient to add to mushrooms when sautéing them is soy sauce-however this made the gravy very salty! But still the man said it was the best mushroom gravy he has tasted! Thank you for the recipe I will definitely be making it again!
Kimberly @ The Daring Gourmet says
Fantastic, Kim, I’m so glad it was a hit, thank you!
George says
Hello,
I haven’t made your recipe yet but will soon. I’m new to the art of cooking so reading your recipes is like walking around an art gallery. One big problem I have is trying to have all main course items ready at the same time. I get overwhelmed when trying to keep everything warm and never enough room in the oven or counter space.
Please spend a little time suggesting the order in which items need to be prepared and which can be prepared ahead of time.
I stumbled on your site looking for a schnitzel recipe with mushroom sauce I look forward to making it.
Thank you for your time helping others to cook better.
Kimberly @ The Daring Gourmet says
Thanks for the suggestion, George. I’m happy that you’re delving into the art of cooking and I wish you the best of success. May there be many, many delicious home-cooked meals on your horizon! :)
Jim says
Any suggestions for replacing the beef broth? or maybe how to make it?
Kimberly @ The Daring Gourmet says
Hi Jim, you can use chicken or vegetable broth instead – hopefully you have one of those on hand. Stay well!
Kathleen Sportum says
Can this be made ahead of time, day before?
Kimberly @ The Daring Gourmet says
Hi Kathleen, yes it can. Just reheat it gently.
Crystal says
Due to the current situation our two week trip to The Netherlands and Germany was cancelled. My four children, husband and myself were to travel. I decided when it was going to be apparent that we would not be traveling that I would research and then prepare German recipes for my family. I have several Dutch recipes as my husband has lived in The Netherlands and speaks Dutch. In my research I stumbled upon your website.
Your recipes for schnitzel and spaetzle are amazing. I had tried to make spaetzle few times prior using another recipe and thought I would swear it off mainly because my dough was cooking to my spaetzle maker. My spaetzle came out perfect. The Jägerschnitzel turned out delicious, in fact my mushroom hating husband ate the sauce!
Thank you for sharing your recipes and helping me provide a little Germany for my family.
Kimberly @ The Daring Gourmet says
Wonderful, Crystal, I’m so glad you enjoyed all three recipes, thank you! I’m so sorry your trip was cancelled, I can imagine how disappointed you all must be. I love your plan to cook German recipes for your family. We have a two-week trip to Germany and Austria with our kids booked for September and are crossing our fingers that travel will be possible by then. If not we will be doing the same thing you are – experiencing those countries vicariously through good food :) I hope you visit my site again, we have lots of delicious German recipes! Here are some more: https://www.daringgourmet.com/category/food/by-country/western-european/germany/
Greg Miller says
I made this as a side dish mixed with a casarecce (curly noodle) pasta, served along with a pesto pork chop and air fryer garlic parmesan broccoli and it was spectacular. It has a great depth of flavor and balances really nicely with the pasta. It would also be very good with mashed potatoes. Highly recommend.
Kimberly @ The Daring Gourmet says
That sounds fabulous, Greg, and I’m so glad you enjoyed the gravy, thank you!
Robert Ryan says
Made the mushroom gravy for Jaeger Schnitzel and it was very delicious. Will have to check out your other recipes so Thank You!
Kimberly @ The Daring Gourmet says
Thanks so much, Robert, and I hope you enjoy the other recipes too!
Tracey says
I’ve made this mushroom gravy three times now! I’m making Jägerschnitzel for our friends tonight so we will once again have this delicious gravy.
Kimberly @ The Daring Gourmet says
That’s awesome, Tracey! Thank you and have a wonderful dinner party with your friends tonight!
Pam says
Oh my goodness! I don’t know why I never made mushroom gravy from scratch. I used approximately 8 oz of baby Bella mushrooms, chopped fine and omitted the balsamic vinegar and dried thyme. This recipe is a keeper! Yum!
Kimberly @ The Daring Gourmet says
Fantastic, Pam, thanks so much!
Sherry Knowles says
I’ve made this gravy for the second time today and its definitely a keeper! I use it to smother my oven baked steak. Needed to make it gluten-free so I used a mixture of sorghum flour (2TBSP), brown rice flour (1TBSP) and potato flour (1TBSP) for the 4 TBSP all-purpose flour. And it worked perfectly.
Thanks so much for the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Sherry, I’m so glad you enjoyed it and thanks for the GF info!
Danielle says
Ive made this recipe several times for my Russian German husband and he loves it!!! Its amazing and we have it in schnitzel 💋
Kimberly @ The Daring Gourmet says
Fantastic, Danielle, thanks so much!
Serena says
been looking for a mushroom gravy that is BROWN and doesn’t use wine. I’m not a wine drinker and I don’t want to go buy a whole bottle of wine just to use it for gravy one time for one person (me!) so this is a great substitute! Going to try it tomorrow over some rice.
Karen says
Excellent gravy. I made these to serve with meatballs and,everyone loved,them. Thank!
Kimberly @ The Daring Gourmet says
Wonderful, Karen, thank you!
Anthony says
This is the most incredible gravy I’ve ever tried. It’s so easy to make as well. My family loves it. I tried it with the vinegar once and all other times without it still amazing both ways but to me better without the vinegar.
Kimberly @ The Daring Gourmet says
Fantastic, Anthony, thanks so much!
Cyndy says
I made this gravy and served it with jaegerschnitzel, it was wonderful!! We are having it again for our Christmas dinner!🎄🥰
Kimberly @ The Daring Gourmet says
That’s wonderful, Cyndy, I’m so glad you all enjoyed it, thank you!
Ola says
I’ve made this recipe twice now! I also added the broth that was left after cooking dried mushrooms, that gives an additional wonderful layer of flavour. Thanks for the recipe! (PS. I’m German and I would not hesitate to put the non-balsamic version of this recipe on a Schnitzel!)
Kimberly @ The Daring Gourmet says
Fantastic, Ola, thank you so much!