This ridiculously flavorful vegetarian gravy will satisfy even the heartiest meat-eaters. Along with sherry and tomato paste, dried porcini mushrooms (available in the produce sections of large supermarkets) replicate the savory flavor of drippings.

Source: Midwest Living

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Recipe Summary test

hands-on:
20 mins
total:
45 mins
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add onion; cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic; cook 1 minute more. Add tomato paste; cook, stirring until color deepens, about 2 minutes. Add sherry; bring to a boil. Reduce heat and simmer until reduced slightly, about 3 minutes. Add broth, dried mushrooms and thyme sprigs; bring to a boil. Simmer 30 minutes. Strain through a fine-mesh sieve into a bowl, pressing on solids (discard solids). Do not wash pan.

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  • Melt remaining 6 tablespoons butter in the same saucepan over medium heat. Add flour; cook, whisking, 1 to 2 minutes (don't let flour brown). Add about 1/2 cup of the hot broth, whisking to blend. Add remaining broth a bit at a time, whisking until mixture is smooth. Season with pepper.

Nutrition Facts

111 calories; fat 8g; cholesterol 20mg; saturated fat 5g; carbohydrates 6g; mono fat 2g; sugars 2g; protein 1g; vitamin a 424.5IU; vitamin c 1mg; niacin equivalents 0.3mg; folate 9mcg; sodium 339mg; potassium 54mg; calcium 8mg; iron 0.3mg.
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