Porcini Gravy

Smother mashed cauliflower with a silky, rich and savory gravy that even meat-eaters will love. It's dairy-free and meat-free and made with just a handful of ingredients.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Related: Cauliflower Mashers recipe


  • 32 oz. organic vegetable broth (no salt)
  • 2 cups water
  • 1 head celery root, peeled and diced
  • 2 cup dried porcini mushrooms (or substitute your favorite dried mushroom)
  • 2 medium shallots, sliced
  • 12 gloves garlic, chopped
  • 1 sprig rosemary, chopped
  • 2 tsp kosher salt
  • 2 tsp cracked black pepper


1. Place broth, water, celery root, dried mushrooms, shallots and garlic into large pot and bring to a boil over high heat.

2. Reduce heat and simmer for 20 minutes.

3. Turn off heat and steep for 1 hour.

4. Strain into a medium mixing bowl and press mushroom and celery root mixture with a spoon to extract all the juices and thicken the gravy.

5. Season with salt, pepper and rosemary to taste.