Mushroom Gravy Recipe with Guinness
This Mushroom Gravy Recipe with Guinness combines mushrooms, onion, stout, milk, and seasonings for a rich, savory gravy that pairs beautifully with breakfast biscuits, mashed potatoes, beef, or pork.
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Servings: 6
Ingredients
- 1 yellow onion diced
- 8 oz crimini mushrooms sliced
- 1 tsp Dijon mustard
- 2 tbsp butter
- 2 to 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 c chopped parsley for garnish (optional)
Instructions
Cook the vegetables.
- In a cast iron skillet set over medium-low heat, add the diced onion and sliced mushrooms. Cook for approximately 10 minutes, stirring occasionally, until the vegetables have softened and released their moisture.
Add the mustard, butter, and flour.
- Stir in the Dijon mustard and butter. Once the butter has melted, add the flour and stir thoroughly until the vegetables are evenly coated. Continue cooking over medium heat for approximately 5 minutes to allow the flour to cook fully.
Incorporate the Guinness.
- Reduce the heat to medium-low. Pour in half of the Guinness stout and whisk until the mixture is smooth and fully combined. Add the remaining Guinness and whisk again until fully incorporated.
Add the milk and simmer.
- Pour in the whole milk and whisk until smooth. Allow the gravy to simmer for 5 to 10 minutes, stirring occasionally, until it has thickened to the desired consistency.
Finish the gravy.
- Remove the skillet from the heat. Stir in the celery salt, black pepper, and Worcestershire sauce until fully combined.
Serve.
- Serve the gravy warm over mashed potatoes, alongside biscuits, or with beef or pork. Garnish with chopped parsley if desired.
Notes
To make this Mushroom Gravy Recipe with Guinness gluten free, substitute the all-purpose flour with a gluten-free 1:1 flour blend or a gluten-free thickener such as cornstarch slurry. In addition, replace the Guinness stout with a certified gluten-free stout or another gluten-free dark beer, as traditional Guinness contains gluten. Be sure to confirm that the Worcestershire sauce and any packaged seasonings are also certified gluten free. If using cornstarch instead of flour, add it near the end of cooking as a slurry rather than at the roux stage to achieve the best texture.