BEST Brown Mushroom Gravy (from scratch)
Easy to make with a wonderful depth of flavor!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 clove garlic ( minced)
- 1/2 teaspoon sea salt plus more to taste
- 2 tablespoons butter bacon grease, lard or beef drippings
- 1 yellow onion ( finely chopped)
- 16 ounces fresh mushrooms of choice (i used button mushrooms cleaned and sliced)
- 2 cups strong beef broth
- Carbohydrate 4.23837500165896 g
- Cholesterol 30.521041671027 mg
- Fat 11.56838771 g
- Fiber 0.167666669210499 g
- Protein 0.654955625238137 g
- Saturated Fat 7.30127837604521 g
- Serving Size 1 1 serving (98g)
- Sodium 191.772729206714 mg
- Sugar 4.07070833244846 g
- Trans Fat 0.823145250122302 g
- Calories 122 calories
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 5-7 minutes or until golden and the liquid from the mushrooms has evaporated. Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually. 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.
