January 12, 2009 | Author admin
Ingredients
1 pound mushrooms 1 onion 2 – 3 tablespoons flour 2 milk, dairy or soy 1/3 cup dry white wine vegetable oil salt/pepper sage thyme
Method
slice 1 pound mushrooms
slice one onion, thinly
saute veggies in 2 tablespoons vegetable oil or 1/2 cup white wine if your prefer fat free add 1 teaspoon of sage, more if you like it, and 1 teaspoon thyme salt and pepper to taste when onions are translucent and mushrooms have given up their juice add flour, cook a couple of minutes stir in wine if youo haven’t already, add milk a bit at a time till desired consistency is acheived.
Add a bit of yogurt if you like it creamier for a richer color and flavor, add a dash of soy or Bragg’s Aminos Serve over biscuits, rice, potatoes, noodles, whatever.
January 12, 2009 | Author admin
Method
Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions)
When they soft, add about 2 tblsp flour and mix it around until it is absorbed.
Pour on 1-1.5 cups veggie broth and stir. When that starts to warm up, pour a cup or less of cream or milk in and stir. Let boil stirring a lot in the beginning to keep it from lumping. and voila! The amount of flour is kinda if-y. I like it thick, and usually end up adding more flour later on in the process to make it thicker.
And there’s your vegetarian gravy mix
