BEST Mushroom Gravy

mushroom gravy recipe best homemade from scratch brown sauce

Kimberly Killebrew

This mushroom gravy has an incredible depth of flavor and is delicious served over roasts, steaks, meatloaf, roast chicken, potatoes, Yorkshire puddings, vegetables and more!

Print Recipe

4.93 from 247 votes

Prep Time 10

Cook Time 20

Total Time 30

Course condiment, Gravy, Sauce

Cuisine Gravy

Servings servings

Calories 151 kcal

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.

Notes

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.

Nutrition

Keyword Mushroom Gravy

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