If you’re looking for the best brown gravy recipe, you need to try this Mushroom Onion Gravy that’s loaded with comforting, homestyle flavor. It’s perfect for amplifying the flavor of Salisbury Steak, Steak Tips, or mashed potatoes. Believe me when I tell you, this gravy is truly irresistible!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Better than Bouillon Beef Base – This is hands down the best way to make your stock for the gravy. This product delivers the most flavorful base ever! You mix the paste with water to make 2 cups of broth. I added an extra ½ teaspoon to strengthen it a bit more.
- Mushrooms – 16 ounces of sliced mushrooms of your choice.
- Onion – One medium-sized onion, diced will help flavor your gravy to perfection.
- Garlic – 3 small cloves will add a vibrant POP to your gravy. I use a garlic press to extract all the precious oils.
- Balsamic Vinegar – 2 tablespoons adds a delicious depth of flavor and a tiny bit of sweetness.
- Flour – This is used to thicken the gravy base. We used the all-purpose variety.
- Butter – 6 tablespoons are needed in total for this gravy. You will need 2 tablespoons to sauté the veggies, and 4 tablespoons when it is time to thicken the gravy.
- Spices – black pepper, sea salt, and dried thyme add the right amount of flavor and flair to your gravy.
Equipment and Supplies Needed
We used the following equipment and supplies to make this gravy recipe. Items that are optional or can be substituted will be noted.
- Garlic press – to extract the lovely oils and flavor from the garlic cloves.
- Ice cream scoop – top scoop the meat into the muffin tin.
- Large skillet (with a cover) – to sauté veggies and make gravy.
- Measuring cup & spoons – to measure water & beef base, flour, and vinegar.
- Whisk – to mix the gravy.
- Cutting board – to chop veggies on.
- Knife – to cut veggies.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Mushroom Onion Gravy comes out perfectly.
Gravy Beef Base
While we love Better than Bouillon Roasted Beef base, you can use any beef broth you might prefer. However, it is recommended that you use a stronger base versus one that is watered down. You really want the beef flavor to pull through for this gravy.
We also find that using beef drippings to sauté your veggies can add more depth of flavor and enhance the beef taste.
Best Mushrooms for Gravy
What are the best mushrooms for gravy you wonder? Great question!
- White Mushrooms
- Baby Bella Mushrooms
- Shiitake Mushrooms
- Wild mushrooms (varieties that are safe to eat)
- Brown Mushrooms
All of these varieties taste great in gravy. Just be sure to slice them.
This Mushroom Onion Gravy is so delicious! Here are some ideas of what to put it on:
Leftover gravy can be stored in the refrigerator or the freezer. Just follow these easy steps.
Storing in the Refrigerator
Add cooled gravy to an airtight container and place in the refrigerator. It can be stored there for 3 – 4 days.
If you are making a lot, freezing it is a better option.
Storing in the Freezer
Add cooled gravy to freezer bags and label with the date.
Alternatively, you can add gravy to an ice cube tray to freeze smaller amounts. However, if your mushroom slices are too large, this might not be the best way unless it is pureed.
Since this gravy recipe is thickened with flour, it can be frozen for up to 4 months.
Follow the recipe below to make Mushroom Onion Brown Gravy! This recipe makes 6 servings, but you can adjust the recipe card for other serving sizes.
Irresistible Mushroom Onion Gravy Recipe
- stove top
- garlic press
- large skillet (with a cover)
- measuring cup & spoons
- cutting board
- 6 tablespoons butter divided
- 1 yellow onion diced
- 3 cloves garlic
- 16 ounces brown mushrooms sliced
- 4 tablespoons all-purpose flour
- 2 cups beef broth *We love using Better than Bullion beef base paste. Add an extra ½ teaspoon to the water.
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- In a large, deep walled skillet add butter and melt over medium heat. Add in diced onions, and cook for about 3 minutes or until onions begin to brown.
- Add in the pressed garlic and cook for an additional minute.
- Add in the sliced mushrooms and cook for about 7 minutes or until most of the liquid from the mushrooms has evaporated.
- Add in remaining 4 tablespoons of butter to the veggie mixture. Stir in flour and continuously mix until combined, and thick.
- Pour in prepared beef broth, vinegar, and spices. Whisk continuously until gravy starts to thicken. (This gravy is not super thick but also not too thin.)
- Cover skillet with a lid, and simmer for 5 minutes stirring occasionally.
- Serve over beef, rice, mashed potatoes, or whatever you choose.