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This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.

Source: Martha Stewart Living, November 2001



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How would you rate this recipe?
  • LovelyPenelope
    12 NOV, 2017
    Delicious! I didn't use wine and I substituted gluten free flour. So delicious!! Can't wait to make this for thanksgiving.
  • thebonekrakeng
    25 NOV, 2015
    Very good gravy. I blended 3/4 of the mushrooms which thickened the gravy up nicely. Can't wait to take this to my two family feasts!
  • Cativa
    16 NOV, 2012
    Yes, you can definitely make this ahead. I always make it the day before, and then just pop it on the stove to reheat, stirring occasionally. You may want to have a little stock in the fridge if it gets too thick for you on reheating, but I haven't experienced that.
  • ShadyLady
    4 NOV, 2012
    Does anyone know if this can b made ahead of time?
  • vhopcroft
    22 NOV, 2011
    I've made this a few times already and will be serving it for Thanksgiving this year. My family - all meat eaters except for me - loved this and keep requesting that I make it. I use a mix of dried mushrooms in lieu of using the stems and the broth is quite rich and very woodsy.
  • nanopia
    21 NOV, 2011
    This gravy is amazing! I didn't add the wine last year, and it was still delicious. It went fabulously with my Tofurky/veggie meal :} Everybody loved it, I thought it was one of the best recipes I've gotten on here. Definitely going in my recipe tin!

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