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.

Advertisement

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.

    Advertisement
  • 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; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 339 mg sodium. 54 mg potassium; 6 g carbohydrates; 0 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 425 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 0 mg iron;

Reviews