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Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

Ingredients: 

Ingredients: 

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½ oz. dried porcini mushrooms
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2 Tbs. unsalted butter
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1 Tbs. olive oil
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10 oz. cremini mushrooms, coarsely chopped
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1 clove garlic, minced (1 tsp.)
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2 Tbs. all-purpose flour
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1 ½ cups dry red wine, such as Merlot
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½ tsp. minced fresh rosemary

Instructions: 

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Nutrition Information: 

Calories: 
90
Protein: 
2 g
Total Fat: 
6 g
Saturated Fat: 
3 g
Carbohydrates: 
6 g
Cholesterol: 
10 mg
Sodium: 
9 mg
Fiber: 
<1 g
Sugar: 
2 g
Yield: 
Makes 2 cups

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