BEST Mushroom Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
151 kcal
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Course
Condiments
BEST Mushroom Gravy
Description
BEST Mushroom Gravy combines fresh mushrooms and ground porcini to build a rich, umami-packed sauce. Starting with butter or drippings, onions and garlic are cooked until browned, enhancing their sweetness. Fresh mushrooms are cooked until golden and most liquid evaporates, boosting their earthiness. A roux made from butter and flour is then created and browned to add depth. Beef broth, balsamic vinegar, thyme, sugar, salt, and pepper join to thicken the gravy, which simmers gently to develop flavor.
The resulting gravy offers a velvety texture with a balance of savory mushroom flavor and subtle acidity from vinegar. Optional heavy cream can be added for creaminess. This mushroom gravy complements roasted or grilled meats, mashed potatoes, or vegetable sides, enriching their savoriness.
To adapt the gravy gluten-free, omit flour, and thicken with a cornstarch slurry at the end. For a traditional Jägerschnitzel gravy, the balsamic and thyme can be left out. Adjust seasoning to taste and consider consistency by adding more broth or cream as needed.
Ingredients
- 2 tablespoons butter or bacon grease, lard or beef drippings
- 1 yellow onion ,finely chopped
- 1 clove garlic ,minced
- 16 ounces mushrooms cleaned and sliced, fresh, of choice (example: button mushrooms
- 1 tablespoon porcini mushrooms if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag, ground, dried
- 4 tablespoons butter vegan: use oil, unsalted
- 4 tablespoons all-purpose flour (see Note for gluten free)
- 2 cups beef broth i.e. add an additional teaspoon or two of beef broth base/granules (vegan: use vegetable broth, strong
- 1 teaspoon balsamic vinegar dark
- 1/2 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon thyme dried
- 1/4 teaspoon black pepper freshly ground
- heavy cream optional, for creamy gravy, add a few tablespoons 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
- Omitting balsamic vinegar and thyme creates a simpler, more traditional gravy suited for German Jägerschnitzel.
- To make gluten-free, skip flour and thicken the gravy with a cornstarch slurry added at the end, simmering briefly until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 530mg | 22% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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