Make-Ahead Gravy - Yoga Journal

Make-Ahead Gravy


This silky-textured gravy is rich in flavor and amazingly low in calories. It can be made up to four days ahead, then warmed just before serving.

  • 1/4-CUP SERVINGServings


  • 1 0.7-oz. pkg. dried porcini mushrooms
  • 12 oz. cremini mushrooms, coarsely chopped (6 cups)
  • 2 shallots, finely chopped
  • 2 large cloves garlic, minced (2 tsp.)
  • 3 Tbs. whole-wheat flour
  • 2 cups low-sodium mushroom or vegetable broth
  • 1 cup medium-bodied red wine, like Pinot Noir or Zinfandel
  • 2 Tbs. tomato paste
  • 1 4-inch sprig rosemary


  1. Place porcini mushrooms in bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Remove porcini and squeeze liquid back into bowl; coarsely chop porcini. Reserve liquid.
  2. Coat skillet with olive oil cooking spray and heat over medium heat. Add cremini mushrooms, shallots, garlic, and porcini, and sauté 2 minutes. Cover, reduce heat to low, and cook 15 minutes, stirring once or twice.
  3. Sprinkle in flour and sauté 2 minutes. Stir in broth, wine, tomato paste, rosemary, reserved porcini liquid, and 2 cups water. Bring to a boil, reduce heat to low, and simmer, partially covered, 30 minutes.
  4. Strain through fine-mesh sieve into saucepan, and discard mushrooms. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 8 minutes, or until reduced to 4 cups. Season with salt and pepper.

Nutrition Information

  • Serving Size: Makes 4 cups
  • Calories: 11
  • Carbohydrate Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 101 mg
  • Sugar Content: 1 g