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Mushroom-Leek Gravy


From the Farmer's Market Cookbook. Delicious served over mashed yellow potatoes, greens, green beans, pasta or rice.

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  • 3 cups leeks, finely chopped (stem only)
  • 3 cups shitake mushrooms, thinly sliced
  • 2 cups nutritional yeast
  • 1/2 plus plus 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 4 cups water, milk, or beer
  • 1/3 cup tamari or soy sauce


Servings 8
Preparation time 30mins
Cooking time 60mins


Step 1

1. In a small skillet, saute leeks, mushrooms, and garlic in 2 tablespoons oil until tender. In a heavy bottomed pan, dry-saute yeast until it turns color and starts to smoke. (This requires constant stirring--don't walk away even for 2 seconds)

2. Once yeast is cooked, add 1/2 cup oil and stir for 3 more minutes. Stir in the tamari and liquid of choice and bring to slow boil.

3. Thoroughly mix cornstarch with 1/4 cup water, add to gravy and stir until thickened. Amount of cornstarch may be adjusted to alter thickness of gravy.

4. Serve over mashed potatoes (yukons) or pasta or rice.


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