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Comfy Mushroom Gravy

Comfort and malt go hand in hand. Enjoy this Guinness gravy that pairs well with classic mashed potatoes.

Pairs wells with grilled porterhouse steak.

Comfy Mushroom Gravy

Total Time:







  • Guinness Mushroom Gravy
  • 1/2 cup beef stock
  • 1/2 cup Guinness
  • 1/2 cup sliced mushrooms
  • 1 garlic clove, finely chopped
  • 2 tablespoon butter
  • 3 tablespoon flour
  • 1/4 cup water
  • salt and pepper to taste
  • Mashed Potatoes
  • 2 large russet potatoes
  • 4 tablespoon butter
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 bunch green onions, finely chopped
  • salt to taste
  • white pepper to taste

How to Make It

To make the Guinness Gravy


Melt the butter in a medium saucepan and add the garlic and sauté for a few seconds until it turns translucent. Add the mushrooms and season with salt and pepper. Sauté the mushrooms until any liquid is mostly evaporated. Add Guinness and stock and bring to a boil.


While you are waiting for the boil, prepare the flour slurry by mixing flour and water with a whisk until very smooth.


Pour the flour slurry into the boiling stock and mushrooms, stirring the stock to ensure that no clumps form.


Return to a boil, then reduce to a simmer and cook for 15 minutes to eliminate any floury taste from raw flour. Taste and adjust seasoning.


To serve, scoop mashed potatoes onto a plate or bowl and top with the hot gravy.

To make mashed potatoes


Peel and chop the potatoes. Place potatoes in a pot of cold, salted water and bring to a boil over high heat. Reduce heat and simmer for 10-15 minutes or until fork tender.


Heat milk and melt butter in a separate pot (or microwave). Strain potatoes and place back into warm pot to mash and keep them hot.


Mash the potatoes, add the hot milk and butter and mix through. Add the sour cream and green onions and mix.


Season with salt and pepper and taste, adjust seasoning as needed.

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