Mushrooms, onion, Guinness, butter, and milk come together in this cozy mushroom gravy recipe that’s perfect for potatoes, biscuits, or meat.

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Planning to try this recipe soon? Pin it for a quick find later!

Funny thing—I never thought I’d be the kind of person who got attached to a gravy recipe. But this Mushroom Gravy Recipe with Guinness? Yeah, it’s got a story. The first time I made it was one of those snowy evenings when the power almost went out, and I figured if I was gonna be stuck inside, I might as well cook something hearty. I had mushrooms that were about to give up on me, a bottle of Guinness leftover from my brother’s visit, and a craving for something warm and rich. The end result was so good that my husband (who usually doesn’t say much about food beyond “tastes fine”) actually paused, looked at me, and said, “You should write this one down.” That’s when I knew I had something.

Here’s a quick peek at what’s inside:

Why You’ll Love This Mushroom Gravy Recipe with Guinness?

Here’s the thing—gravy usually plays the sidekick. It’s just there to make the potatoes less dry, right? But this Mushroom Gravy Recipe with Guinness steals the show. The stout adds this deep, slightly bitter edge that makes you go back for another spoonful, while the mushrooms give that earthy “home” flavor. It’s creamy, but not heavy like some holiday gravies that knock you out for a nap. And best of all, it’s quick. Like, 20 minutes from start to ladle. No waiting all day.

Ingredient Notes:

I’ll be real—ingredients don’t have to be fussy here. Use what you have, tweak where you want.

Mushrooms: Crimini are great, but I’ve used plain white mushrooms when that’s all I had. Still worked.
Guinness Stout: The magic ingredient. Don’t swap it for light beer unless you want… well, sadness.
Onion: Yellow onion for sweetness, but red works in a pinch.
Butter + Flour: Classic thickener, but it also gives that silky texture.
Milk: Whole milk is my go-to, though half-and-half makes it extra indulgent.
Dijon Mustard & Worcestershire: Just trust me—tiny amounts, big payoff.
Celery Salt & Pepper: Don’t skip them. They balance all the richness.

How To Make Mushroom Gravy Recipe with Guinness?

Let’s walk through this like I’d explain it to a friend standing in my kitchen.

Start with the veg. Toss mushrooms and onions into a dry skillet. Yep, no oil yet. Let them cook for about 10 minutes until soft and fragrant. It’ll smell like comfort already.
Make the roux. Add butter, mustard, and flour. Stir it around and let it cook a bit—about 5 minutes. This step makes sure you don’t end up with raw flour taste.
Add the Guinness. Pour in half the bottle, whisk like crazy, then add the rest. It foams, it smells malty, and suddenly your kitchen feels like a pub.
Milk it up. Whisk in the milk until smooth, then let it simmer for 5–10 minutes. You decide how thick you want it—spoon-coating or pourable.
Finish strong. Stir in the celery salt, pepper, and Worcestershire. Taste, tweak, and add parsley if you’re feeling fancy.

Storage Options:

Here’s the good news: gravy leftovers are like a gift to your future self. Store it in the fridge for 3–4 days, reheat it gently on the stove, and add a splash of milk if it feels too thick. I’ve even frozen it before—comes back just fine, though you’ll want to whisk it when you reheat.

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Variations and Substitutions:

Because not everyone has Guinness on hand—or even likes it:

Beer Swap: A different stout or porter will still give that deep flavor.
Non-Alcoholic: Mushroom broth or beef broth works in a pinch.
Dairy-Free: Olive oil + oat milk is shockingly good here.
Garlic Fans: Toss in a clove or two with the onions. Why not?

What to Serve with Mushroom Gravy Recipe with Guinness?

This Mushroom Gravy Recipe with Guinness doesn’t just sit politely on the sidelines. It demands good company:

Mashed Potatoes: The obvious choice, but for a reason.
Fluffy Biscuits: Honestly, sometimes I make the gravy just for these.
Roast Beef or Pork: Adds a richness that’ll have you licking the plate.
Vegetarian Plates: Drizzle it over roasted carrots, lentil loaf, or even grilled polenta.

Frequently Asked Questions:

Does it taste super “beery”?
Nope. It’s more of a background depth than “you just poured a pint on dinner.”

Can I make it ahead?
Yes! In fact, the flavors deepen overnight. Just reheat slowly and whisk.

Do I have to use Guinness?
Not at all. You’ll lose some of that malty character, but mushroom broth works.

So, what do you think—would this Mushroom Gravy Recipe with Guinness make an appearance at your table? Or are you still a jar-gravy loyalist? Either way, I’d love to know—drop me a note if you try it, because if my dad can be converted, anyone can.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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