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mushroom gravy

What you need: 

olive oil
4 oz or so of mushrooms
1 small onion
tamari soy sauce
water from cooked potatoes or greens, or plain ol hot water
handful of flour or 2 tablespoons of kudzu dissolved in water
tahini optional

What you do: 

Chop up the mushrooms and onion into *tiny* bits and set aside. Add enough olive oil to cover the bottom of your skillet. Add the chopped mushrooms and onion and saute until onion is browned. Grab a handful of flour (or your dissolved kudzu) and add to the pan. Stir this with the veggies until the mixture gets pasty. Start adding hot water, a little bit at a time, stirring the gravy almost constantly. You can add a tbl. of tamari and a few shakes of pepper, and tahini if you want. Keep stirring and adding water until you get the right consistency. Great on lentil loaf and mashed potatoes or turnips.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


this was great, you could pour it over rice, noodles, potatoes, etc.  I made an extra batch and froze it for later.


I took this recipe and tweaked it a bit to make the most amazing stroganoff I've ever had. First, I heated some boca crumbles along with chopped baby portabellos and shallots. Instead of adding water, heat two cups of water on the stove and add two vegetable boullion cubes to it, in addition to one of those Lipton Onion Soup mix packets. Once everything dissolves, add a little bit of soy milk to thicken it up and mellow the saltiness. Follow the rest of the directions and put this over egg-free noodles and HOLY CRAP will you love it. Trust me.

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