Yield: Makes about 2 1/2 cups


NOTE: If you don’t use alcohol, you can use a non-alcoholic wine (Ariel is a good brand)--a sweeter type such as Riesling--instead of the sherry.


1 1/2 cups        mushroom bouillon  

1/3 cup    browned flour (see instructions below)  

2 3/4 Tbs    nutritional yeast flakes  

3/4 cup    water  

1/4 cup    dry sherry  

1/2 Tbs    soy sauce  

1/2 Tbs    dark sesame oil  

1/2 Tbs    brown sugar or maple syrup  

1/2 Tbs    ketchup  

3/8 tsp    salt  

1/4 tsp    liquid smoke  

 freshly-ground black pepper to taste  


TO MAKE BROWNED FLOUR, brown 1/3 c. unbleached flour over medium heat in a DRY cast iron pan, stirring constantly, until it is as dark as brown coffee, being careful not to burn it.


In a blender, or with a hand immersion blender, blend the mushroom broth, browned flour, nutritional yeast, water, sherry, nutritional yeast, sesame oil, soy sauce, ketchup, liquid smoke, and salt until smooth. Stir constantly in a heavy saucepan over medium-high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. Add freshly-ground black pepper to taste.


MICROWAVE OPTION: Pour the mixture into 1 qt. microwave-proof bowl or measuring pitcher. Cook on High for 2 minutes. Whisk vigorously so that the gravy is smooth. Cook again for 2 minutes on High. Whisk again. Cook one more time on High for 1-2 minutes. Whisk well.


NOTE: This can be made ahead and reheated.