Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 * Exported from MasterCook * Meatless Mushroom and Onion Gravy Recipe By :Jan Wolff, Food Writer, New Jersey Serving Size : 8 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- diced or thinly sliced 6 ounces mushrooms -- stems removed thinly slice the caps 1 tablespoon flour 1 teaspoon dried thyme 3 cups water 1 tablespoon vegetable bouillon or soy sauce Place oil and onion in a skillet over medium heat and sauté for 5 minutes, or until onion is soft. Add mushrooms. Sauté briefly, then stir in flour and thyme. Continue to cook over medium heat until mushrooms are soft, about 5 minutes. Add water slowly, stirring with a whisk for a smooth consistency. Add vegetable bouillon or soy sauce and bring to a boil. Simmer for 10 minutes to reduce liquid. Yield: 2 cups. TIP - The recipe can also be used as a base for vegetarian casserole combinations. Try it with cooked brown rice, frozen mixed vegetables, and diced tofu. This gravy is also delicious spooned over cooked veggie burgers for hot, open-faced sandwiches. TIP - To make a quick vegetable broth, I [Jan] like the " Better Than Bouillon " brand soup base that comes in a small jar. It is available in most supermarkets. I've also substituted a tablespoon of a good quality soy sauce for the bouillon with good results. Source: " news 2002-02-20 " Copyright: " © 2002 North Jersey Media Group Inc " Yield: " 2 Cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 2g Fat (52.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. NOTES : Just because you've given up meat doesn't mean your mashed potatoes must go bare. No drippings are needed to smother your favorite grains and vegetables with gravy. It's easy to make your own. Nutr. Assoc. : 0 0 0 0 0 0 0 1582 Quote Link to comment Share on other sites More sharing options...
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