Sherried Leek and Wild Chanterelle Gravy

Serves: 8

Your rating: None (12 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-grown chanterelles cook down to make a rich, delectable gravy that has everyone from vegans to omnivores 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.



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 half the chanterelles for white or crimini mushrooms.

Recipe by Goldie Caughlan, former PCC staff

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More about: leeks, mushrooms


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