nutritional information

Per 1/4-CUP SERVING:

  • Calories: 11
  • Protein: 1 g
  • Total Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2 g
  • Cholesterol: 0 mg
  • Sodium: 101 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan

Make-Ahead Gravy

Makes 4 cups

This silky-textured gravy is rich in flavor and amazingly low in calories. It can be made up to four days ahead, then warmed just before serving.
  • 1 0.7-oz. pkg. dried porcini mushrooms
  • 12 oz. cremini mushrooms, coarsely chopped (6 cups)
  • 2 shallots, finely chopped
  • 2 large cloves garlic, minced (2 tsp.)
  • 3 Tbs. whole-wheat flour
  • 2 cups low-sodium mushroom or vegetable broth
  • 1 cup medium-bodied red wine, like Pinot Noir or Zinfandel
  • 2 Tbs. tomato paste
  • 1 4-inch sprig rosemary
  1. Place porcini mushrooms in bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Remove porcini and squeeze liquid back into bowl; coarsely chop porcini. Reserve liquid.
  2. Coat skillet with olive oil cooking spray and heat over medium heat. Add cremini mushrooms, shallots, garlic, and porcini, and sauté 2 minutes. Cover, reduce heat to low, and cook 15 minutes, stirring once or twice.
  3. Sprinkle in flour and sauté 2 minutes. Stir in broth, wine, tomato paste, rosemary, reserved porcini liquid, and 2 cups water. Bring to a boil, reduce heat to low, and simmer, partially covered, 30 minutes.
  4. Strain through fine-mesh sieve into saucepan, and discard mushrooms. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 8 minutes, or until reduced to 4 cups. Season with salt and pepper.
November 2007

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comments

This will be my 4th Thanksgiving using this recipe. I absolutely adore it. It's an umami explosion. I was hesitant at first, because I'm not big on mushrooms, but I'm glad I went for it anyway. I could practically drink this stuff. Love the earthy, savory flavor, love the silky texture, love being able to make this ahead. I've even made it wayyy ahead and frozen it. There are other veg gravy recipes out there I'd like to try, but I always seem to come back to this one.

Michelle K. - 2012-11-21 16:28:50