If you are looking for the best mushroom gravy ever, you have found it! Simple, easy to make, and lick the plate clean oh so good. Best part is that it goes with everything from steak, meatloaf, roasts, chicken, and potatoes.
Add it to Weiner Schnitzel and you have hands down, the worlds best German Jägerschnitzel.
Once you see how easy it is to make this mushroom gravy from scratch, you will never resort to the package stuff again.
For the Gravy
Mushrooms. You can’t make mushroom gravy without mushrooms. Ordinary white button mushrooms with work, but I like the more intense flavor that cremini mushrooms add.
Butter: I prefer unsalted, this allows you to have better control over the salt content and prevents the gravy from accidently getting too salty.
Flour. This is a quick roux based gravy. The flour thickens the gravy and adds an extra depth of flavor. You can use a corn starch slurry, but you will not get the same flavor.
Beef Stock. The higher quality stock the better your gravy will be. Homemade is always better. If you purchase premade, purchase the highest quality possible. You can also use homemade chicken stock, you will just get a slightly milder flavor.
How to Serve the Best Mushroom Gravy Ever
You can literally serve this mushroom gravy with anything! Serve it over steaks, mashed potatoes, roasted chicken, vegetables, or, one of my favorites, German Jägerschnitzel. (Get my Delectable Pork Wiener Schnitzel here.)
Don’t forget the warm, crusty bread to sop up all the goodness!!
What to Serve with the Best Mushroom Gravy Ever
- French Fries
- Cucumber Salad
- Hot Buttered Noodles
- Lemony Garlic Pasta
- Green Beans or a Leafy Green Salad
How to Make the Best Mushroom Gravy Ever
- 1. Melt the butter in a skillet over medium heat and sauté the onions until soft.
- Add the mushrooms and cook down until they are a nice golden brown.
- To make the gravy, melt the additional butter in the skillet, add flour and cook for about 5 minutes to cook out the raw flour taste.
- Slowly add the stock, stirring or whisking continuously until you no longer see any lumps in the gravy.
- Simmer the gravy to thicken it up. The gravy will start to thicken once it starts simmering or bubbling up. Using a skillet or a shallow pan to make the gravy in will allow it to thicken quicker than using a saucepan. This is due to the larger surface area.
- Stir in heavy cream, warm through and serve.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Best Mushroom Gravy Ever
Ingredients
- 6 tbsp butter divided
- 1/2 yellow onion finely diced
- 16 oz cremini mushrooms sliced
- 4 tbsp all-purpose flour
- 2 cups beef stock
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Melt 2 tablespoons butter over medium heat and sauté the onions until softened.
- Add the mushroom sand cook another 7-8 minutes, until golden brown and the liquid has evaporated.
- Melt additional butter. Add flour and cook 5 minutes, stirring constantly.
- Whisk in beef stock, salt and pepper. Simmer about 10 minutes until thickened. Stir in heavy cream and serve.
Notes
Nutrition
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