Rich Mushroom Gravy
By Jill Nussinow, MS, RDN, from The Veggie Queen: Vegetables Get the Royal Treatment
Serves: Makes about 2 cups
Prep Time: 10 min
Cook Time: 10 min
1 Heat a saucepan over medium heat. Add the mushrooms and dry saute for 5 minutes, until they start to brown and release a bit of liquid. Remove the mushrooms and set aside. Add the flour, thyme and pepper to the pan and stir constantly until the flour is toasted to a golden to medium brown. Stop cooking before the flour becomes very dark.
2 Gradually add water with a whisk to remove any lumps. When blended, add the mushrooms and the last 4 ingredients listed and mix well.
3 Add more liquid, if necessary, to get the gravy to the desired thickness.
4 Taste and adjust the seasonings as needed. You can add a little bit of sugar or maple syrup for balance. Serve hot.
Variation: Soak 1/2 ounce dried mushrooms (such as porcini or shiitake) in 1 cup warm or hot water for 30 minutes. Use part of this soaking water (the part without dirt and debris) as the liquid for the gravy. Finely chop the drained, soaked mushrooms and add to gravy mixture before adding the last 3 ingredients listed.
Note: You may substitute spelt, whole wheat or unbleached flour for the brown rice flour if you wish.