Mushroom Gravy

Mushroom gravy

Mushrooms make a rich and savoury gravy, ideal as a substitute for a meat-stock based gravy so perfect for vegetarians.



½ lb of white mushrooms, chopped.

½ lb of shiitake mushrooms, chopped.

2 cups of water, or as needed.




1 tablespoon of whole wheat flour, to thicken.

½ teaspoon of salt.

Freshly-ground black pepper, to taste.

1 dash of soy sauce, to taste.


Chop up the mushrooms and put them in a large pan with a couple of tablespoons of water.  

Cook the mushrooms for about 8 minutes over a medium heat until most of the water has cooked out.

Add the basil, marjoram and thyme.

Slowly add the flour and remaining water, stirring constantly so to avoid lumps. Cool slightly and whiz in a blender or food processor until smooth.

Once the desired consistency has been reached, add the soy sauce, salt and pepper and reheat gently.

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