BEST Mushroom Gravy
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!
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
**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.
**Gluten Free: 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.
Nutrition
Calories: 151kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 530mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 3.1mgCalcium: 14mgIron: 0.8mg
Tried this recipe?Let us know how it was!