Ratner's Vegetarian Brown Gravy

Adapted from Arthur Schwartz's Jewish Home Cooking.

• Ready In: 1 hr
• Yields: 1 quart

Ingredients

• 1  ounce dried porcini mushrooms
• 3  cups tap water, very hot
• 4  tablespoons butter
• 1  medium onion, cut in 1/2-inch dice (about 1 cup)
• 1  medium carrot, cut in 1/4-inch dice (about 1/2 cup)
• 1  cup celery, diced
• 1  small green pepper, cut in 1/4-inch dice (about 1-1 1/4 cups)
• 1  large garlic clove, minced
• 1⁄2 cup all-purpose flour
• 1  teaspoon sweet paprika
• 1⁄2 cup tomato puree
• 1  teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Place mushrooms in a bowl and pour the water over them.
2. Let stand 25 minutes.
3. Drain, reserving liquid.
4. Chop mushrooms very fine and set aside.
5. Heat butter in a 3-quart saucepan over medium heat.
6. Add onion, carrot, celery, pepper and garlic.
7. Cook, stirring frequently, until tender, about 10 minutes.
8. Add mushrooms and cook 3 minutes more.
9. Sprinkle in flour and paprika and stir to combine.
10. Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
11. Add reserved liquid, stirring constantly.
12. Bring to a boil and stir in tomato puree, salt and pepper.
13. Simmer gently, partially covered, for 20 minutes.
14. Strain if desired (optional).
15. This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.