Sherried Leek and Wild Chanterelle Gravy
Wild, Northwest-grown chanterelles cook down to make a rich, delectable gravy that has everyone from vegetarians to meat-eaters gobbling it up. Goldie recommends doubling the amount of gravy you normally serve, as this particular sauce equally is at home atop stuffed winter squash as it is with turkey.
- 3 to 4 small leeks, thinly sliced (include about 3 inches of the green stems) Add to list
- 1 1/2 cups sliced chanterelle mushrooms Add to list
- 2 tablespoons oil Add to list
- 6 tablespoons lightly pan-browned flour Add to list
- 4 tablespoons nutritional yeast (available in the bulk section) Add to list
- 4 tablespoons soy sauce or tamari Add to list
- 1/2 cup golden sherry wine Add to list
- 1 cup boiling water Add to list
- Freshly ground black pepper Add to list
In a large, heavy pot, cook leeks and chanterelles in oil on medium-high heat for 10 to 20 minutes. Continue to stir as flour, nutritional yeast, soy sauce, sherry and water are added.
Reduce heat to low and simmer. After 30 minutes, season with pepper and serve.
If chanterelles are not readily available or their cost is too high, you may substitute half the chanterelles for white or crimini mushrooms.
Recipe by, former PCC staff