There’s nothing that really tops off a meal like an excellent sauce. A great steak is even better with the right gravy, as are mashed potatoes, biscuits, chicken, pork chops, and a whole bunch of other dishes. This Guinness mushroom gravy is one that’s perfect for all of them thanks to the unique blend of spices, mushrooms, milk, and Guinness stout. The result is a thick gravy that’s a little creamy, a lot savory, and perfectly seasoned for a variety of meals.
This gravy isn’t greasy since it doesn’t contain drippings or meat. As is, this is a vegetarian recipe, but you can use drippings if you prefer a meatier taste. For me personally I like for the richness of the mushrooms to really shine through here.
To start the recipe cook your mushrooms and onions in a dry cast iron skillet. This will give you a nice browning action to them without adding a bunch of oil and water to the mix. In fact this process drives off water, which is good for cooking mushrooms since it means they don’t get mushy.
Next add mustard, butter, and flour to the pan and stir well. Dijon is my go-to mustard, but if you have another variety (like German or English style mustard) on hand that will work well, too. Next add half the Guinness and whisk together, then add the rest and stir again.
The reason you don’t add all of it at once is that it will foam up. Since all carbonation will be lost in the cooking process it doesn’t affect the flavor- it’s simply a preventative measure so there’s no unexpected mess.
The next step is to add the milk which makes this gravy suitable for both breakfast and dinner. We love a double-duty recipe! Once the gravy has thickened then remove from heat and add in the Worcestershire sauce and spices. An an optional flourish you can add parsley on top. This would also be an ideal gravy to make poutine with.
If you love gravy (and mushrooms) then this is a must-try recipe that will have your tastebuds singing.
Guinness Mushroom Gravy
5m prep time
15m cook time
- 1 yellow onion, diced
- 8 oz crimini mushrooms, sliced
- 1 tsp dijon mustard
- 2 Tbsp butter
- 2-3 Tbsp all-purpose flour
- 1 11-oz bottle Guinness stout
- 8 oz whole milk
- 1/8 tsp celery salt
- 1/8 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/4 cup chopped parsley for garnish (optional)
- Heat mushrooms and onions in a dry cast iron skillet over medium-low heat for 10 minutes.
- Then add mustard, butter, and flour and stir well. Cook over medium heat for about 5 minutes.
- Reduce heat back to medium-low and then add half the Guinness to the pan and whisk until fully incorporated. Add the rest of the Guinness and repeat process. Finally add in the milk and whisk again. Simmer gravy for 5-10 minutes or until thickened to preferred consistency.
- Remove from heat and add in celery salt, pepper, Worcestershire sauce, and stir. Serve over mashed potatoes, alongside biscuits, or over a cut of beef or pork. Optional: add parsley as garnish just before serving.
Recipe adapted from Recipe Fiction.