Portobello Gravy

Portobello Gravy

1 Review
From: EatingWell Magazine Fall 2003

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.

Ingredients 8 servings

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


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  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
  • Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1/4 cup (chunky) or 2 tablespoons (smooth)
  • Per serving: 42 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 5 mcg folate; 0 mg cholesterol; 1 g sugars; 2 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 560 mg sodium; 100 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 vegetable, 1/2 fat (per 1/4 cup)

Reviews 1

August 27, 2010
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By: EatingWell User
This is a wonderful tasting gravy. Works well with cremini mushrooms as well as the portabellos, or a combo. I have made this recipe using all different types of broth, beef, chicken and vegetable and it always tastes great! Marianne - Redondo Beach, CA