Shiitake Mushroom Gravy - Vegan

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Shiitake Mushroom Gravy - Vegan

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

 

6 Servings—Egg- & Dairy-free

 

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

mashed potatoes.

 

Vegetarian Times Online

 

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