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Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001) Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001) Jeanne Lemlin's Vegetarian Classics




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Mushroom Gravy


  • 4 tablespoons unsalted butter
  • 2 cups thinly sliced mushrooms
  • ¼ cup unbleached flour
  • 2 ½ cups vegetables stock, store-bought or homemade
  • ¼ cup dry red wine
  • 2 tablespoons tamari soy sauce
  • Freshly ground black pepper to taste


Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.

Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.