Orange mushroom gravy

A simple, flavourful gravy seasoned with ginger, mustard ad other nuances. Good with roasted vegetables, tofu, tempeh and other foods. Pictured here with tofu, and roasted Brussels sprouts, carrots and potatoes.


1T cooking oil
1/4t coarse salt
1 scallions, minced
1T garlic, minced
100 grams cremini mushrooms in 1/8″ slices
1/4 cup orange juice
2 cups mushroom stock
2T orange marmalade*
2t tamari
1T balsamic vinegar
1t prepared brown mustard
1 pinch cloves
2t fresh grated ginger
1T scant of tapioca flour dissolved in 1/4 cup of water
Sea salt and black pepper to taste


Bring the oil and sea salt to heat on medium high in a frying pan with a lid.
Add the scallions and saute for 2 minutes.
Add the garlic and ginger and saute for 1 minute.
Add the mushrooms to the pan and saute for 5-7 minutes, until the mushrooms start to lose their moisture and the pan starts to brown.
Add the orange juice and deglaze the pan.
Add the renaming ingredients except for the tapioca flour and related water.
Stir until thoroughly combined.
Reduce to medium low and simmer until reduced to about 1 cup.
Whisk the tapioca with the water until dissolved.
Stirring constantly, slowly add the tapioca mixture until thickened.
Season to taste and serve immediately.

*Choose a marmalade made with organic sugar or other sugar that hasn’t been bleached using animal bone charcoal.

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