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Mushroom Gravy

Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.

  • Yield: Makes 4 1/2 cups
Mushroom Gravy

Source: Whole Living, November 2010


  • 4 cups water
  • 1/2 ounce dried porcini mushrooms (1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped shallots
  • 8 ounces assorted mushrooms such as white button, shiitake, cremini, velvet pioppino, and brown and white beech, trimmed and sliced
  • 1/2 cup dry white wine
  • 3 tablespoons cornstarch
  • Kosher salt and freshly ground black pepper


  1. Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside.

  2. Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and
    reduce liquid by half, about 3 minutes.

  3. Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper.

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