Raw gravy

Best raw gravy


  • 1 C dried shitake mushrooms – rehydrate with 1/2 C water
  • 1/2 C sun dried tomato – rehydrate with 1/2 C water
  • *1/2 C marinated veggie juice – from stuffing recipe
  • 1 1/2 – 2 C of water
  • 1 – 2 T miso
  • 2 T olive oil
  • 2 t dry sage
  • 1 t paprika
  • 1 t apple cider vinegar
  • 1/2 t salt


  1. Fully rehydrate mushrooms and tomatoes to prevent premature blender death.
  2. Add all ingredients to blender and blend smooth.
  3. Add water to blender to get desired gravy consistency.
  4. Check flavor, add more salt, sage and/or miso if necessary.
  5. Best served warmed to 120F.
  6. *Leftover gravy can be turned into soup or used in cracker recipes.




About larissaville

i like to dance, sing, and play

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