Mushroom Gravy
Tasty, earthy vegetarian gravy.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mushrooms
thinly sliced |
|
| 1 | tablespoon |
vegetable oil
natural, * |
|
| 1 ¾ | cups |
water
|
|
| ⅓ | cup |
all-purpose flour
wheat, kamat, spelt, millet or quinoa |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
miso paste
|
|
| 1 | teaspoons |
vegetable stock
or 1-2 veg bouillon cubes |
|
| 1 | x |
sea kelp
several dashes |
* |
| 1 | x |
sea salt
to taste, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mushrooms
thinly sliced |
|
| 15 | ml |
vegetable oil
natural, * |
|
| 414 | ml |
water
|
|
| 79 | ml |
all-purpose flour
wheat, kamat, spelt, millet or quinoa |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
miso paste
|
|
| 5 | ml |
vegetable stock
or 1-2 veg bouillon cubes |
|
| 1 | x |
sea kelp
several dashes |
* |
| 1 | x |
sea salt
to taste, optional |
*
|
Directions
To eliminate oil from this recipe, sauté the mushrooms in the soy sauce or a bit of the water instead.
Sauté the mushrooms in the oil. Add the flour and constantly over medium-low heat for 1 to 2 minutes to brown the flour for more flavour.
Add the remaining ingredients and stir with a wine whisk until the sauce is very well mixed and there are no lumps.
Stir constantly over medium heat until very hot.
Reduce heat and cook on the lowest setting for 10 to 15 minutes until the sauce is thickened.
Stir occasionally while simmering.
Serve over hot vegetables, burgers, balls or whole grains and enjoy! MAKES: 2½ CUPS
