mushroom gravy

1 cup button mushrooms
1/2 stalk celery
2 teaspoons nama shoyu
1 tablespoon lemon juice
1/2 teaspoon hungarian paprika
1/2 tarragon
dash of black pepper
1/4 cup water (or more to desired consistency)

place all of the ingredients in a food processor and blend until smooth. Warm gently on the stove or in the oven on the lowest setting.