Prep time: 20 minutes
Cook time: 30 minutes
Makes: 2 1/2 cups


  • 1/3 cup butter 

  • 2 large shallots, minced

  • 3 cups chopped mixed wild mushrooms

  • 1/4 cup flour

  • 1 1/2 cups vegetable broth 

  • 1 cup Mariani Unsweetened Walnutmilk

  • 1/2 teaspoon each: sea salt, poultry seasoning, dried thyme and crushed dried rosemary

  • Freshly ground pepper to taste


  1. Melt butter in a large saucepan over medium heat.

  2. Add shallots and cook for 10 minutes.

  3. Add garlic and fresh mushrooms; cook and stir for 5 minutes more.

  4. Stir in flour and cook for 2 minutes.

  5. Slowly add in broth, stirring constantly.

  6. Stir in Walnutmilk and seasonings.

  7. Reduce heat and simmer, covered, for 20 minutes.

  8. Stir in any optional additions.

    This gravy may be prepared several days ahead and stored tightly covered in the refrigerator. Makes 2 1/2 cups.

Optional Flavor Additions

  • 1 teaspoon miso or reduced-sodium soy sauce or 1/4 cup white wine and fresh thyme leaves.

Nutritional analysis per serving:

Calories: 90, Fat: 7g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 1.65, PUFA: .49, Cholesterol: 15mg, Sodium: 380mg, Potassium: 115mg, Carbohydrates: 6g, Fiber: 0g, Sugar: 0g, Protein: 1g, Vitamin A: 10%, Vitamin C: 2%, Calcium: 4, Iron: 4%

Heather Orr-Martinez