Mushroom Gravy - serving size: 1/4 cup

2 cups thinly sliced chanterelles*
1/4 cup minced onion
2 1/2 Tbsp Earth Balance margarine, divided
1 oz red wine
1 cup mushroom or vegetable broth
1/4-1/2 cup water
2 Tbsp flour
salt and black pepper to taste


* if dried chanterelles or other dried, wild mushroom are an option, soak them in warm water for at least 30 minutes, mince up and follow directions above, using a strained 1 cup of the soaking water with 1/2 a bouillon cube as your broth.

* if wild mushrooms aren't for you, cremini or white mushrooms can be used. (Shiitake is not recommended.)

Melt 1 Tbsp Earth Balance and gently saute onion and mushrooms until mushrooms have expressed their liquid.
Add red wine and continue to simmer for another minute.
Add broth and simmer, continuing to reduce liquid. Simmer about another 5 or so minutes, adding water if liquid levels fall to what looks like less than one cup.
Strain and reserve mushrooms and onions if you want a chunky gravy, discard if you want a smooth gravy.
In a sauce pan, melt 1 1/2 Tbsp Earth Balance until bubbling. Whisk in flour and stir constantly until roux starts to smell nutty.
Slowly dribble hot mushroom liquid into the roux, stirring constantly until all liquid is incorporated. If it's too thick, add water, a small amount at a time.
If you like your gravy chunky, mince mushroom/onion mixture, return to sauce pan and zip up with a wand.
Add salt and pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.