1 1/2 cups boiling water
1/2 ounce assorted dried wild mushrooms
2 tablespoons butter
2 tablespoons vegetable or olive oil
1 (14 ounce) can vegetable broth
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon celery seed
1 teaspoon apple cider vinegar
Add dried mushrooms to boiling water and let steep for at least 10 minutes, until water is dark brown.
Drain off mushrooms. Discard them or finely chop and add back into gravy later. Melt butter and oil together in a medium, nonstick saucepan over medium heat. Add flour and whisk until smooth and thick.
Whisk in mushroom liquid and vegetable broth and heat just to boiling. Add remaining ingredients, whisk and simmer another 5 to 7 minutes. If returning chopped mushrooms to gravy, do so now.
Makes about 3 cups or 12 (1/4 cup) servings.