vegan - Rosemary Mushroom au Jus

[Guest guest]

I think this would be good on tofu, tempeh, and steamed veggies-

 

 

* Exported from MasterCook *

 

Rosemary Mushroom au Jus

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon olive oil

1/2 tablespoon minced garlic

1 cup chopped onions

1/4 pound button mushrooms -- sliced

1/4 teaspoon dried rosemary

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

1/4 teaspoon ground coriander

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

5 teaspoons tamari soy sauce

5 teaspoons rice wine (mirin)

2 1/2 tablespoons arrowroot

 

Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and

onions, and cook, stirring, until the onions are translucent, about 3 minutes.

Add the mushrooms and cook, stirring, for 5 to 7 minutes more or until mushrooms

are tender. Add the dried herbs, salt, and pepper.

 

In a saucepan, combine 3 cups water, the tamari, and wine. Bring to a simmer

and add ingredients from the skillet. Simmer for 10 minutes.

 

In a small bowl, stir together the arrowroot with 2 1/2 tablespoons water, then

add it to the simmering sauce. Cook, stirring, for 2 to 3 minutes. Store,

covered, in the refrigerator for up to 3 days.

 

Description:

" Delicious on vegetable meat loaf and on seared tofu. It can even be

used as a stir-fry sauce for tofu, tempeh, seitan and your favorite

vegetables. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 248 Calories; 8g Fat (25.9% calories from

fat); 8g Protein; 41g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2157mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0