PCC Mushroom Gravy

PCC Mushroom Gravy

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  • 5 cups vegetable broth
  • 1 1/2 ounces dried porcini mushrooms, sliced
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 7 ounces crimini mushrooms, sliced
  • 1 tablespoon dried sage
  • 2 teaspoons dried thyme
  • 2 teaspoons ground rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons sherry wine
  • 5 teaspoons tamari
  • 1/3 cup unbleached wheat flour


In a saucepan set over medium heat, warm vegetable broth with dried porcini mushrooms until mushrooms are soft, about 10 minutes. Puree in a blender.

Heat oil in a sauté pan over medium heat. Sauté onions and crimini mushrooms until soft, about 8 minutes. Add sage, thyme, rosemary, salt and pepper.

Pour all but 1 cup hot broth into onion-mushroom mixture; add sherry and tamari.

Stir together 1 cup reserved broth with flour until it’s a smooth paste. Whisk into mushroom mixture and stir to thicken, 2 to 4 minutes. Puree in a blender.