german mushroom gravy recipe

Written ByJenny Smyth Posted on
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The Best german mushroom gravy recipe

I’ve always been fascinated by the rich flavors and aromas of traditional German cuisine, and one dish that stands out to me is the classic mushroom gravy recipe. As a busy mom of three, I’m always on the lookout for hearty, comforting meals that can be made with ease, and this recipe never fails to deliver.

Not only is it a staple in many German households, but it’s also a perfect accompaniment to any meal, whether you’re serving it alongside sausages, schnitzel, or even just some good old-fashioned mashed potatoes. The best part?

It’s incredibly easy to make and requires minimal ingredients. I’ve been making this recipe for years now, and it’s become a family favorite – my kids can’t get enough of the rich, earthy flavors that just seem to transport them to another time and place.

And let’s not forget about the health benefits – using fresh mushrooms as the base of the gravy means we’re getting a boost of antioxidants and vitamins in every serving. Plus, it’s an excellent way to get some extra veggies on the table without anyone even noticing!

As for me, I love how this recipe brings back memories of my own childhood – Sundays spent at my Oma’s house, surrounded by the warm scents of roasting meat and fresh bread. This dish has a way of transporting me right back there.

German Mushroom Gravy

German Mushroom Gravy

4.7 from 683 votes

A rich, savory gravy featuring earthy mushrooms, perfect for pairing with roasted meats or as a hearty sauce for German dishes. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Gravy

2 cups mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef broth
1/2 cup red wine
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

For Garnish

1 tbsp fresh parsley, chopped

👨‍🍳Directions

1In a large saute pan, melt the butter over medium heat.
2Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
3Add the chopped onion to the pan and cook with the mushrooms until the onions are translucent and slightly golden, about 5 minutes.
4Stir occasionally to prevent burning.
5Add the minced garlic to the pan and cook for an additional 1 minute, stirring constantly to prevent burning.
6The garlic should be fragrant and lightly golden.
7Sprinkle the flour over the mushroom and onion mixture.
8Stir well to combine and cook for 1-2 minutes, allowing the flour to absorb the flavors and create a roux.
9Gradually pour in the beef broth while stirring continuously to prevent lumps from forming.
10The gravy should thicken slightly as the broth is added.
11Add the red wine to the gravy and bring the mixture to a simmer.
12Cook for 5-7 minutes, allowing the alcohol to evaporate and the flavors to meld together.
13The gravy should have a rich, savory aroma.
14Stir in the dried thyme and rosemary.
15Season with salt and pepper to taste.
16The gravy should be thick and velvety, with a deep, earthy flavor from the mushrooms and herbs.
17Reduce the heat to low and let the gravy simmer for an additional 5-10 minutes, stirring occasionally.
18The gravy should be smooth and well-combined, with a rich, velvety texture.
19Taste and adjust the seasoning if necessary.
20If the gravy is too thick, thin it out with a little water or additional broth.
21If it is too thin, simmer it for a few more minutes to reduce the liquid.

🔧Equipment

Saute pan
Wooden spoon
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a richer flavor, use a combination of beef and chicken broth. You can also add a splash of cream at the end for a creamier gravy.

Watch Video Of How German Mushroom Gravy Works

This German mushroom gravy recipe is a classic dish that is sure to please everyone in your family. It is comforting, hearty, and full of flavor. It is perfect for any occasion, whether it is a casual weeknight dinner or a special holiday feast. It also freezes well, so you can make a large batch and have it on hand for busy weeknights.

This gravy is versatile and can be used in a variety of dishes. It is a great way to impress your family and friends with your culinary skills. Serve this gravy with roasted meats, potatoes, or a simple bowl of noodles. It is also delicious drizzled over roasted vegetables or used as a sauce for pasta.

You can also use it as a topping for sandwiches or burgers. The possibilities are endless, so get creative and enjoy this delicious gravy. I always have this gravy on hand for family gatherings. It is a crowd-pleaser and always a hit.

I hope you enjoy this recipe as much as my family does.

❓ Frequently Asked Questions About German Mushroom Gravy

1. What type of mushrooms should I use for this gravy?

You can use a variety of mushrooms for this gravy, but I recommend using a combination of cremini, shiitake, and oyster mushrooms for the best flavor. If you have other mushrooms on hand, feel free to use them as well. The key is to use a mix of mushrooms to get a rich, earthy flavor.

2. Can I make this gravy ahead of time?

Yes, this gravy can be made ahead of time and stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat the gravy in a saucepan over medium heat, stirring occasionally, until it is hot and bubbly.

3. Can I use a different type of flour for the roux?

Yes, you can use a different type of flour for the roux. I typically use all-purpose flour, but you can also use whole wheat flour or gluten-free flour if you prefer. Keep in mind that using a different type of flour may affect the texture and flavor of the gravy slightly.

4. Can I make this gravy vegetarian?

Yes, this gravy is naturally vegetarian. If you want to make it vegan, you can use vegetable broth instead of beef broth. You can also use vegetable oil instead of butter to make it vegan.

5. Can I use dried mushrooms instead of fresh mushrooms?

Yes, you can use dried mushrooms instead of fresh mushrooms. Rehydrate the dried mushrooms in hot water for 20 minutes, then chop them and use them in the recipe. Keep in mind that the flavor will be more concentrated, so you may need to adjust the seasoning accordingly.

6. Can I use a different type of broth for this gravy?

Yes, you can use a different type of broth for this gravy. I typically use beef broth, but you can also use chicken broth, vegetable broth, or mushroom broth. Choose a broth that complements the flavors in your dish.

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