Portobello Gravy

Portobello Gravy

This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)
Yield: 2 cups chunky gravy or 1 cup smooth gravy, for 8 servings
Active Time: 20 minutes
Total Time: 30 minutes


  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 1/2 cups chopped cleaned portobello mushrooms, (2 medium)
  5. 2 1/4 cups vegetable broth
  6. 3 tablespoons tamari, or reduced-sodium soy sauce
  7. 1/4 teaspoon dried thyme leaves
  8. 1/8 teaspoon crumbled dried sage
  9. 1 tablespoon cornstarch
  10. 2 tablespoons water
  11. Freshly ground pepper, to taste


  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
  2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Tips & Notes

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Nutrition Per Serving: 44 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 1 g fiber; 510 mg sodium; 100 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 fat (per 1/4 cup)