Sherried Leek and Wild Chanterelle Gravy
Wild, Northwest chanterelles cook down to make a delectable gravy that has everyone from vegans to omnivores gobbling it up.
- 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 (see note) Add to list
- 4 tablespoons nutritional yeast (available in the bulk section) Add to list
- 4 tablespoons tamari Add to list
- 1/2 cup golden sherry 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, tamari, 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 white or crimini mushrooms for up to half the chanterelles.
Browning flour enhances its flavor. The flour, when ready, should have a toasty, nutty fragrance. Place 1 cup flour in a cast iron skillet. Stir constantly over very low heat. Do not let it get too dark or it will become bitter and lose its thickening power altogether. It may be stored in a tightly covered jar in the refrigerator for several months.
Recipe by, former PCC staff
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