Mushroom Gravy
Recipe type: Side Dish
  • 30g of Dry Shiitake Mushroom (Soaked in 2 cups of warm water, for at least 40 Minutes)
  • 2 Cups Vegetable Broth (500ml)
  • ⅓ Cup Mushroom water (80ml)
  • 2 Cups Portobello Mushroom (120g)
  • 2 Cups Chestnut Mushroom (120g)
  • 4 Cloves of Garlic
  • ½ TBSP Fresh Thyme
  • ½ TBSP Fresh Sage
  • Black Pepper to taste
  • 1 + ½ Kudzu Powder (Gluten free Thickener, you can use Arrowroot Starch instead)
  • 2 tblsp Olive Oil (30ml)
  • Equipment needed:
  • Medium Pan with lid, Bowls, Knife and Chopping Board
  1. Soak the dry Shiitake in a bowl of water, until soft, for at least 40 minutes. Once rehydrated, remove them with your hands and squeeze out excess water (you still leave some water). Some “sandy sediments” from the mushrooms will remain on the bottom of the bowl, and for this reason you don’t pour the mushrooms into a strainer as all the sediment will return to the mushrooms. Save ⅓ cup of this water, but spoon this out from the bowl, trying to avoid picking up the sediment.
  2. In a separate bowl or cup, combine the Kudzu powder with the mushroom water, until completely dissolved. Make sure the water is cold and reserve.
  3. Heat the olive oil in a pan and gently fry the onion for 5 minutes on medium high heat.
  4. Add the finely sliced mushrooms (including the dry shiitakes) and fry them for another 4-5 minutes
  5. Add the garlic and fresh herbs and fry for another minute
  6. Pour in the vegetable stock, the mushroom water with kudzu and stir over a medium heat for around 10-15 minutes, until it thickens.
  7. Add black pepper and serve with celeriac roast.
  8. TIP: This gravy is versatile and can also be served as a pasta sauce.
Recipe by EPJHealth at