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Ratner's Vegetarian Brown Gravy

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“Adapted from Arthur Schwartz's Jewish Home Cooking.”
READY IN:
1hr
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Place mushrooms in a bowl and pour the water over them.
  2. Let stand 25 minutes.
  3. Drain, reserving liquid.
  4. Chop mushrooms very fine and set aside.
  5. Heat butter in a 3-quart saucepan over medium heat.
  6. Add onion, carrot, celery, pepper and garlic.
  7. Cook, stirring frequently, until tender, about 10 minutes.
  8. Add mushrooms and cook 3 minutes more.
  9. Sprinkle in flour and paprika and stir to combine.
  10. Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
  11. Add reserved liquid, stirring constantly.
  12. Bring to a boil and stir in tomato puree, salt and pepper.
  13. Simmer gently, partially covered, for 20 minutes.
  14. Strain if desired (optional).
  15. This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.

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