Shiitake Mushroom Gravy/Vegetarian Times

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Shiitake Mushroom Gravy

Source: www.VeggetarianTimes.com

01-DEC-01 p. 46

6 Servings-Egg- & Dairy-free

 

Serve this luscious, low-fat mushroom gravy over Grilled Cornmeal Cakes or

mashed potatoes.

 

8 small to medium dried shiitake mushrooms, rinsed well

2 1/4 cups boiling water

2 cups mushroom soaking liquid

2 1/2 Tbs. soy sauce

2 tsp. olive oil

1 small onion, thinly sliced

1/2 tsp. sugar

1/2 tsp. dried thyme

2 cups thickly sliced button mushrooms (6 1/2 oz.)

3 Tbs. all-purpose flour

1/4 cup finely chopped fresh flat-leaf parsley

 

1. Place shiitake mushrooms in medium bowl, and add boiling water. Cover

with small plate. Set aside 30 minutes. Drain mushrooms, reserving soaking

liquid.

 

2. Remove and discard stems from shiitake mushrooms. Slice mushrooms into

strips, and set aside. Place mushroom soaking liquid into measuring cup,

adding water if necessary, to make 2 cups. Add soy sauce to mushroom liquid.

Set aside until ready to use.

 

3. In medium saucepan, heat oil over medium heat. Add onion, and cook,

stirring often, until golden brown, about 9 minutes. Add sugar, thyme,

button mushrooms and reserved shiitakes, and cook, stirring occasionally,

until button mushrooms are tender, about 4 minutes. Add flour, and cook,

stirring occasionally, 1 to 2 minutes. Whisk in reserved mushroom liquid,

and cook, stirring continuously, until thickened, 5 minutes. Stir in

parsley, and add salt and freshly ground pepper to taste. Serve hot.

 

 

PER serving: 62 CAL; 2 G PROT; 2 G TOTAL FAT (0 SAT. FAT); 10 G CARB.; 0 MG

CHOL; 224 MG SOD.; 1 G FIBER