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Mushroom Gravy

Posted in : Sauces on by : MikeZ

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Mushroom Gravy

A Brown Mushroom Gravy with an incredibly rich flavor. Delicious over roasts, steaks, meatloaf, roast chicken, potatoes, vegetables, and more!
Difficulty: Beginner
Cuisine American, German
Keyword Sauce
Method Stove Top
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 151kcal


  • Medium SaucePan


  • 2 Tbsp. Butter - See Notes
  • 1 Yellow Onion - finely chopped
  • 1 clove Garlic - minced
  • 16 oz. Mushrooms - cleaned and sliced
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. AP Flour
  • 2 cups Beef Broth
  • ½ tsp. Sugar
  • ½ tsp. Salt
  • ¼ tsp. Black Pepper
  • ¼ tsp. Dried Thyme - (Optional) See Note
  • 1 tsp. Dark Balsamic Vinegar - (Optional) See Note
  • 2 Tbsp. Heavy Cream - to thicken at the finish (Optional)


  • Melt the butter 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 for 7-8 minutes or until golden and the liquid has evaporated.
  • Add the butter and melt. Add the flour, whisk to combine and cook for about 3 minutes, stirring constantly.
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continuously until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes.
  • Add salt and pepper to taste.
  • Too thick? Add a splash of water or heavy cream (if using) to thin.


Optionally, use bacon grease, lard, or beef drippings instead of the butter.
If you prefer a traditional German gravy, omit the balsamic vinegar and thyme.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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