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!
And for another absolutely phenomenal, must-make gravy be sure to try our Onion Gravy!
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
Kathleen Tokash says
Can you can this recipe?
Patti says
Super easy, great instructions and amazingly flavourful. This will now be my go to gravy. I don’t eat beef, so instead of beef fat and beef broth, I substituted butter and chicken broth (respectively) and it was super delicious. Thanks!
Kimberly @ The Daring Gourmet says
Thanks so much, Patti, I’m happy you enjoyed it!
Vicki Tilden says
Made this gravy with baby bells and beef Better Than Bouillon. Wow! Been cooking for 45 years a and this is the best gravy I’ve ever made! 1/2 tsp of dry dill really made it special! Thanks for sharing.
Kimberly @ The Daring Gourmet says
Fantastic, Vicki, thanks so much for the feedback!
Daryl Chapin says
This mushroom gravy is wonderful. I have made it a dozen times. I also add one mushroom bullion cube and 2 tbs of kitchen bouquet
Kimberly @ The Daring Gourmet says
Thanks so much, Daryl!
Hannah says
What an amazing recipe, simple but chock full of flavor. I made it tonight and absolutely loved it. I made a few small changes: I used vegan butter instead of regular, mushroom stock instead of beef and I substituted in a gluten free flour blend to make it vg/gf. Other than that I followed the recipe exactly and it was one of the best things I have ever tasted, so full of ‘umami’ flavor. I used a combination of shiitakes, portobello and oyster mushrooms because that’s what I had in my fridge.
I served the gravy over plain oven baked potatoes with corn, peas and tempeh bacon. While that normally wouldn’t be a memorable combo, the gravy truly made it spectacular. I still have some left, so I’m fantasizing about how to use it tomorrow and will definitely make it again next week, thanks for the great recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Hannah, thanks so much for the feedback!
Luke says
This mushroom gravy is so punchy and delicious, was a fantastic addition to our schnitzel tonight! Thanks for the recipe
Kimberly @ The Daring Gourmet says
Wonderful, Luke, thanks so much!
Veronica G.Eichorn says
6/27/20
I made this gravy, omitted vinegar and served gravy over breaded chicken cutlets!
Thank you for this easy,delicious receipe! My family raved over it! Huge hit!
It is in my receipts file,marked with a STAR! My favorite mushroom gravy!!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Veronica, thank you!
Jill says
I made this with breaded chicken breasts and instead of Jagerschnitzel gravy. It is VERY rich. I used everything as listed – including the thyme and vinegar. It is good that way – i also added some cream and that seemed a little TOO rich. I think adding some red wine to this would be divine. Also, I would add more garlic next time. I couldn’t taste it. I believe it needed more salt, even with the stock. Its a great recipe and so many uses!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Jill, thank you!
Stephanie Wallace says
Excellent Jagerschnitzel sauce/gravy- easy to do and made plenty (I did add a pack of sliced baby bella mushrooms that I had on hand). Had with schnitzel from this site -outstanding. I lived in Zweibrucken/Hornbach Germany in junior high and high school. This was excellent Southern germany/Austria type schnitzel sauce. Delicious and even my kids and husband liked it.
Kimberly @ The Daring Gourmet says
I’m so happy you and your family enjoyed it, Stephanie, thank you! :)
Tony says
Hi,
Found this recipe on Google, gave it a go for our pork chop dinner.
Can only say, wow. we both loved it and it made our dinner complete.
Full marks to you. We will most definitely make it again and it is now in my recipe folder.
Kimberly @ The Daring Gourmet says
Thanks so much, Tony, I’m thrilled you both enjoyed it!
Colleen says
Fantastic yummy grave. I made heaps more than I needed. Will it keep.
Kimberly @ The Daring Gourmet says
Thank you, Colleen, I’m glad you enjoyed it! It will keep for a few days, yes, and can be reheated.
Dolores Pap says
Another super delicious recipe from you- thank you so much!
I served it with the Wienerschnitzel, your Spaetzle, and also made the dill cucumber salad. I think I would be happy just eating the mushroom sauce over Spaetzle- paradise can’t be any better..
Kimberly @ The Daring Gourmet says
WOW, what a meal! <3 That's wonderful, Dolores, I'm so glad you enjoyed the recipes, thank you!
Kay says
I made this gravy, and tried with the vinegar and without, much better w/o, now I love it!
em squitieri says
I made this recipe exactly as posted and it was fabulous! Definitely a keeper, thanks.
Kimberly @ The Daring Gourmet says
Fantastic, em, thank you!
cynthia says
strong beef broth.. I am sorry, but I am unsure what this means? do I double the amount of bouillon that is normally used but same amount of water? will that make it too salty? thank you in advance for any guidance.
Kimberly @ The Daring Gourmet says
Hi Cynthia, yes, either use a good quality canned broth or you can use a little extra powdered bouillon mixed with water. Taste the gravy to determine how much additional salt it may need.
Khat says
Hooray for find new recipes! Awesome! Thank you!