• 1 teaspoon canola or peanut oil [or ‘saute’ in veg. broth or water]
  • 1 Vidalia or yellow onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups portobello, shiitake, cremini, trumpet, or morel mushrooms, destemmed and sliced; or, button mushrooms, sliced with the stems on
  • 1/3 cup white or red wine [may substitute veg. broth]
  • 1/3 cup chopped sun-dried tomatoes (optional, but very tasty)
  • 1 cup pure or distilled water
  • 1 tablespoon tamari, or 1 1/2 tablespoons Bragg Liquid Aminos
  • 2 tablespoons chopped fresh basil, tarragon, or parsley [may use a bit of fresh thyme]
  • Dash of cayenne pepper
  • 2 tablespoons arrowroot

Chef John Nowakowski created this delicious and versatile mushroom sauce more than 24 years ago for the famous Regency House Spa, a wellness resort, which closed in 2017. It is a blend of mushrooms, some of which were then wild, though now readily available. This low-calorie sauce has a rich decadent flavor, and is now my favorite over-anything mushroom ‘gravy’. One of my favorite combinations is Chef John’s Wild Mushroom Sauce over his Savory Lentil Loaf. (see link below)

Both this, and his Savory Lentil Loaf recipe, were taken directly from Chef Nowakowski’s terrific cookbook Vegetarian Magic. If interested call (954) 439-0761, or connect at

 Chef John’s Savory Lentil Loaf video and recipe:

Yield:  Approximately 3 cups

In a saucepan or high-sided skillet, heat the oil and saute the onion and garlic until lightly browned. Or, start onion in a dry skillet and add broth to prevent sticking, adding a bit at a time. Then add the garlic near the end.

Add the mushrooms, wine, and sun-dried tomatoes, and cook until tender.

Add the water and spices to the vegetables, and simmer about 15 minutes, stirring.

Combine the arrowroot with 1/3 cup cold water and whip it into the sauce. Simmer until the sauce has thickened.

Adjust the spices as desired, and serve.