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Vegetarian Mushroom Gravy
Makes about 3 cups
1 1/2 cups boiling water
1/2 oz. assorted dried wild mushrooms
2 Tbls. butter or margarine
2Tbls. vegetable or olive oil
1 (14 oz) can vegetable broth
5 Tbls. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. dried sage
1/4 tsp. celery seed
1 tsp. apple cider vinegar
Add dried mushrooms to boiling water and let steep for
at least 10 minutes, until water is dark brown in color.
Drain off liquid and reserve for later use. Either discard
mushrooms or finely chop and add back into gravy later,
or save for another use.
Melt butter and heat with oil in medium sized non stick
saucepan, over medium heat. Add flour and whisk until
smooth and thickened.
Whisk in mushroom liquid and vegetable broth. Heat
just til boiling. Add remaining ingredients; whisk together
and simmer another 5 - 7 minutes. If returning chopped
mushrooms to gravy do so now.
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