Shiitake Mushroom Gravy

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Shiitake Mushroom Gravy

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

 

 

 

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