Calling all gravy lovers! And, by the way, if you don’t fall into that category we are immediately suspicious of you 
A little bit of gravy now and then is just part of living. This isn’t just any gravy, either – this has two of our favorite things in it, bacon and mushrooms. This bacon mushroom gravy is easy to make and you’ll realize how easy it is to bypass the pre-packaged stuff at the store next time you make a grocery run.
A quick tangent (focus problems) before we show you had to make this savory treat… we clearly have a bacon and mushroom problem. Scrolling through the archives we noticed these two creations pairing the ubiquitous fungi with the world’s meat candy. So, try these if this match made in heaven tickles your fancy:
OK, back to the task at hand. Were we going to make gravy? Yes, yes we were. Grab you’re pan (two of our faves, are this All-Clad or this cast-iron, do everything Lodge), prep your items and this will soon be highlighting your meal.
Preparation: Bacon Mushroom Gravy
As always, make life easy by prepping on the front end. Then, it’s just building flavor from there on out!
Over medium heat add the bacon, butter, and onion. Cook for 7 – 8 minutes, stirring occasionally, or until onions are very soft and taking on color. Stir in the garlic and cook for another 1 – 2 minutes.
Add the mushrooms and cook for another 6 – 7 minutes, stirring occasionally, until mushrooms soften and take on color.
Stir in the flour and thoroughly mix, 1 – 2 minutes. Stir in the tomato paste and thoroughly mix, 1 – 2 minutes. Whisk in the broth, thyme, salt and pepper. Gravy should thicken once all ingredients are thoroughly combined. Simmer for 5 – 10 minutes, or until desired consistency.
The last step is optional if you prefer a creamy gravy. Either form is fantastic so feel free to experiment both ways. If adding the cream make that the final step and remove from heat. If not, serve immediately over potatoes or your favorite meat.
This is a perfect topping to make Jagerschnitzel, which is where we got the inspiration for it. For those of you dusting off your German recipes for Oktoberfest this is a good one to give a try over a simple fried schnitzel.
Equipment: Bacon Mushroom Gravy
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A quality set of pans is unquestionably one of the most essential items a home cook can have. For this dish we used a stainless steel skillet. We love the All-Clad skillets because they will last a lifetime if cared for making them far more valuable than any price tag. Take a look and see if this one may suit your needs (affiliate link)!
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Bacon Mushroom Gravy
Ingredients
- 2 slices Bacon, chopped
- 2 tbsp Butter, unsalted
- 1 Yellow or Sweet Onion, diced
- 1 – 2 cloves Garlic, diced
- 8 oz. Mushroom, sliced We used cremini
- 3 tbsp. All-Purpose Flour
- 1 tbsp Tomato Paste
- 2 cups Beef Broth We used Better than Bouillon and water mixture
- ¼ tsp Dried Thyme Or double if using fresh thyme
- Salt and Pepper, to taste
- 2 tbsp. Cream or Half & Half (optional for creamy) Leave out for more savory, brown gravy
Instructions
- Over medium heat add the bacon, butter, and onion. Cook for 7 – 8 minutes, stirring occasionally, or until onions are very soft and taking on color. Stir in the garlic and cook for another 1 – 2 minutes.
- Add the mushrooms and cook for another 6 – 7 minutes, stirring occasionally, until mushrooms soften and take on color.
- Stir in the flour and thoroughly mix, 1 – 2 minutes. Stir in the tomato paste and thoroughly mix, 1 – 2 minutes. Whisk in the broth, thyme, salt and pepper. Gravy should thicken once all ingredients are thoroughly combined. Simmer for 5 – 10 minutes, or until desired consistency.
- If adding the cream make that the final step and remove from heat. If not, serve immediately over potatoes or your favorite meat.
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