Name: Roasted Mushroom and Barley Gravy
Cook time: 45 min
Total time: 2 hr
Yield: Makes about 6 cups
Ingredients: 1/2 lb portabella mushrooms; 1/2 lb fresh shiitake mushrooms; 1/2 lb white mushrooms; 1/4 cup olive oil; 3 tablespoons pearl barley; 1 large onion, left unpeeled; 2 celery ribs with leaves; 1 Turkish or 1/2 California bay leaf; 8 cups water; 2 fresh thyme sprigs; 1 tablespoon tomato paste; 1/2 cup dry white wine; 1 teaspoon salt; 1 teaspoon black pepper

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.

Cooks' note:

Gravy can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil just before serving.

Recipe notes

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