Sherried Leek and Chanterelle Gravy | PCC Natural Markets

Sherried Leek and Chanterelle Gravy

Serves: 8

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Wild, Northwest chanterelles cook down to make a delectable gravy that has everyone from vegans to omnivores gobbling it up.



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 Goldie Caughlan, former PCC staff

More about: leeks, mushrooms


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