Bacon-Mushroom Gravy

Preparation info

  • Difficulty


  • Makes

    5 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I love the smokiness the bacon lends to this mushroom gravy. There are a few ingredients that may be hard to find in your local grocery store, so feel free to substitute where needed. I like the flavor of rosemary with this sauce but if that is not your favorite herb, fresh thyme or flat-leaf parsley works nicely, too. This sauce is good enough to just eat on its own but at BB, I serve it with pork schnitzel.


  • 4 tablespoons canola oil
  • 1 pound (455 g) cremini mushrooms, wiped clean and quartered
  • Kosher salt and freshly ground black pepper
  • 1 large Spanish onion, halved and thinly sliced
  • 1 cup (240 ml) dry white wine
  • 2 teaspoons dried porcini powder, or dried mushrooms ground to a powder in a blender
  • 4 cups (960 ml) Pork Stock or chicken stock
  • cups (360 ml) Bacon Stock or chicken stock
  • 2 sprigs fresh rosemary, or 2 teaspoons finely chopped fresh thyme leaves, or 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons whole-grain mustard


Heat 3 tablespoons of the oil in a large, deep sauté pan over high heat until it begins to shimmer. Add the cremini mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and ¼ teaspoon pepper and cook for 2 minutes longer. Remove the mushrooms to a plate.

Add the remaining 1 tablespoon oil to the pan, add the onion, and cook, stirring occasionally, until lightly golden brown and caramelized, about 8 minutes. Return the mushrooms to the pan and add the wine and porcini powder and cook until the wine has completely reduced.

Add the pork stock and cook until reduced by half. Add the bacon stock and rosemary and cook until reduced by half and slightly thickened, about 15 minutes longer. Whisk in the cornstarch slurry and bring to a boil. Cook until thickened slightly, about 1 minute. Remove from the heat, remove and discard the rosemary stems, and whisk in the mustard. Season with salt and pepper to taste.

Serve hot or let cool completely and refrigerate, tightly covered, for up to 3 days.