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
Skip says
Made this to put over the accompanying recipe Jägerschnitzel. It was terrific. So good that this is now the only Mushroom Gravy/Sauce I will make to go over Meatloaf, Steak, Chicken…EVERYTHING.
It’s that good. The prep work to takes a little time (chopping onions, dicing garlic, pre-measuring the flour, broth and spices etc) but if you prep before you start it goes together in a snap when it is time to prepare.
The recipe is simple. After doing it a couple times it will be automatic and I won’t need to read the recipe
Kimberly @ The Daring Gourmet says
Thank you so much for the glowing review, Skip, I’m absolutely thrilled that you enjoyed this gravy!
Dana says
This is amazing with German frikadellen. Wow!
Laura says
This recipe does not disappoint. Absolutely delicious! Thank you
Kimberly @ The Daring Gourmet says
Thank you, Laura!
Rebecca T says
Because of this recipe my husband thinks I am a master of culinary arts. Ive made this multiple times and haven’t managed to mess it up yet. Thank you, thank you, thank you.
Kimberly @ The Daring Gourmet says
That’s fantastic, Rebecca, thank you!
Dolores says
Schmeckt lecker …… translated: It tastes great!
Eric says
3 for 3. Easy, flavorful, and infinitely extensible. The base recipe is great, but there are all kinds of modifications that make it useful for different combinations. It’s like the Swiss Army knife of sauce/gravy. Add a little wine. Add a little Worcestershire sauce. Apple cider/red wine vinegar instead of balsamic. Shallots instead of onions. The possibilities are endless. Did this with red wine and substituted shallots for a beef tenderloins – no leftovers :) Great stuff.
Kimberly @ The Daring Gourmet says
Terrific, Eric, I’m happy you enjoyed it and appreciate the feedback and insights, thank you!
Scott says
I was in Vienna just before the pand and THIS is exactly the sauce for the schnitzel! Thank You!!!
Anonymous says
Can I use salted butter
Kimberly @ The Daring Gourmet says
Yes you can, just cut back on the added salt.
Hamna Shaikh says
Can you use vegetable broth instead of beef broth?
Kimberly @ The Daring Gourmet says
Yes you can, Hamna!
Austin says
I have made this at least 15 times for pork snitzel.
Kimberly @ The Daring Gourmet says
That’s awesome, Austin, I’m so glad you like this gravy, thank you!
Karen says
I have made Schnitzel for years with a white sauce. This gravy is the best brown mushroom gravy I have ever made, such rich flavor. I didn’t use the vinegar and thyme because I made Schnitzel. My husband absolutely loved this gravy. I will definitely be making this gravy for other dishes.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Karen, thank you! <3
Judy says
Absolutely delicious. Highly recommend.
Kimberly @ The Daring Gourmet says
Thank you so much, Judy!
Diane says
Delicious. I add a little of cooking sherry. Butter and fry up some bacon for the grease. Yummy.
Great on anything. Make some garlic mashed potatoes.
A little thyme in gravy makes it. Not big on thyme but a nice finish in the gravy. Yummy. I do not use vinegar.
Teddi says
I am making home made Salisbury steaks. Can I use this for gravy for them?
Kimberly @ The Daring Gourmet says
Absolutely, Teddi, this is perfect for Salisbury steaks!
Judy wood says
I have made it so many times I can’t count. I love it. It is so easy. It gives you big executives flavours. One question, can you freeze it?
Kimberly @ The Daring Gourmet says
Thanks so much, Judy! Cornstarch breaks down during freezing/thawing so if you freeze it you’ll need to reheat and re-thicken it.