Mushroom Gravy

Name: Mushroom Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Makes 2 cups, which will serve 4 to 6
Ingredients: 8 ounces fresh portobello or button mushrooms (or fresh porcini if you’re feeling flush); 8 ounces fresh portobello or button mushrooms (or fresh porcini if you’re feeling flush); 1 tablespoon olive oil; 8 ounces fresh portobello or button mushrooms (or fresh porcini if you’re feeling flush); ¼ cup no-fat sour cream; Salt and freshly ground black pepper; 3 cloves garlic, finely chopped; 2 tablespoons flour; 4 dried Chinese black mushrooms or 1 ounce dried porcini; 2 cups hot vegetable broth, beef broth, or chicken broth; 2 cups hot vegetable broth, beef broth, or chicken broth; 4 dried Chinese black mushrooms or 1 ounce dried porcini; 2 cups hot vegetable broth, beef broth, or chicken broth; Salt and freshly ground black pepper

Preparation info

Makes 2 cups, which will serve
4 to 6

Difficulty
Easy
Ready in
15 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Kasha without mushroom gravy is like, well, gefilte fish without horseradish. For truly sublime gravy, you’d use fresh Steinpilze (aka porcini/boletus mushrooms), which are available at gourmet shops and specialty greengrocers. The following recipe achieves a similar woodsy richness by using a combination of commonplace fresh button mushrooms and dried mushrooms. The last time I made the gravy, I used Chinese black mushrooms for dried—they’re not traditional, of course, but their flavor is

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