Ann Esselstyn’s Mommy’s Mushroom Gravy

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Ann Esselstyn’s Mommy’s Mushroom Gravy


  • 1 onion chopped 
  • 2-3 garlic minced 
  • 12 ounces mushrooms sliced (about 2 boxes of the sliced button mushrooms)
  • 2 C vegetable broth 
  • 2 tsp white miso 
  • 2 T whole wheat flour or gluten free flour mixture 
  • 2 T low sodium tamari or soy sauce 
  • 2 T cooking sherry (optional) 
  • black pepper 


  1. Saute the onion and garlic, until they start to caramelize, about 4-5 minutes
  2. Add the sliced mushrooms
  3. The onion and mushroom should release their liquids. But if you do need liquid add a little bit of vegetable broth. Cook until mushrooms are soft.
  4. In a separate bowl, add all of your wet ingredients plus the flour and whisk until smooth. (vegetable broth, tamari, broth, cooking sherry)
  5. Add wet ingredients to mushrooms and continue to stir. 
  6. Cook down mix to your liking. Add black pepper. 


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    1. Carolyn Gull

      Did you mean “Cooking Sherry” instead of Cooking Cherry”?

    2. Becky

      this gravy is soooo delicious!


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