with garlic, fresh rosemary and cracked peppercorn!

Makes 2-3/4 cups

3 T. margarine

1 lb. fresh white, button mushrooms, sliced

1/2 t. salt

4-5 garlic cloves, peeled and finely chopped

1 c. water

1 c. dry red wine

1/2 c. water mixed in cup with 2 T. cornstarch till dissolved

1/2 c. non-dairy liquid creamer, full strength ( I used Rich’s Non-dairy Coffee Rich Creamer: link to

1/2 t. onion powder

1 lg. fresh rosemary sprig

lots of freshly cracked black pepper (lg. grind on your pepper mill or place whole peppercorns on board and crush with bottom of sm. heavy skillet)

2 T. additional margarine

1 t. light brown sugar

additional cracked pepper and salt

In large skillet, over medium heat, melt margarine.

Add mushrooms, salt, then saute till mushrooms begin to soften.

Add garlic, water, wine. Stir and heat to a fizzle of a boil.

Add cornstarch liquid, stirring  continuously till thickened somewhat. Gravy will be thin.

Add non-dairy creamer, onion powder, rosemary sprig and cracked pepper. Stir well and continue to cook over medium heat, stirring occasionally, till gravy darkens – a few minutes.

Reduce heat to medium-low and simmer, uncovered, for about 15 minutes or till some liquid evaporates.

Add 2 tablespoons additional margarine and brown sugar. Stir and cook another 10 minutes. Salt and pepper to taste. Remove from heat and set aside till ready to reheat and serve. Remove rosemary sprig when it has flavored the gravy to your liking.

If making a day in advance, remove rosemary sprig before placing in covered container to refrigerate, since the longer the sprig sets in the gravy, the more potent the flavor.

Notes: This gravy was designed to be fairly thin. Serve over stuffing and mashed potatoes for the holidays, or any day. Also great over toast, veggie burgers on the plate covered with gravy, or knife and fork veggie burgers and/or chicken patties in a bun. Place bottom bun on plate. Top with burger, then gravy. Cover with top bun, drizzle a little more gravy over entire burger, then eat with knife and fork. It’s also good with noodles: Either toss the pasta ribbons with the gravy, or ladle over top.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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