Mushroom gravy

[Guest guest]

on 7/26/02 8:28 AM, at

wrote:

 

> May I suggest mushroom broth? Its flavour is strong enough to " equal " beef

> stock, and it will emphasize the mushrooms in the gravy.

>

> Katy, who wishes she cooked for less mushroom haters...

 

Katy, thanks for the suggestion! Now why didn't *I* think of that??

 

Yvette

[Guest guest]

Hey all,I modified/combined 2 of the mushroom gravy recipes from the site for a nice thick gravy/sauce, no oil/fat, and of course use low salt ingredients (vege salt is good, it's so rich I hardly need to add any)1 onion, chopped1 cup button mushrooms, chopped1/4 cup soy sauce3tb nutritional yeast2c watervege saltpepperdried rosemarydried thyme (to taste)2tb cornflour mixed with 2tb waterSaute onion and mushrooms til soft, then add soy sauce, yeast and water, bring to boil. Simmer uncovered for 10 minutes, adding herbs and salt/pepper. Stir in the cornflour mix and keep stirring until it thickens, and simmer gently for another 5 minutes or so.This was really nice on top of my "vegan schnitzel" (from a packet, Fry's brand, not bad - first meat substitute I've had in ages, I miss crumbed food sometimes) and steamed veges/beans/chickpeas mix.I think the recipe makes about 4 serves, I've put the other 3 in

the freezer for another day.every day above ground (or in the test pit of your choice) is a good day

 

[Guest guest]

krissy wrote:

> Hey all, I

> modified/combined 2 of the mushroom gravy recipes from the site for a

> nice thick gravy/sauce, no oil/fat, and of course use low salt

> ingredients (vege salt is good, it's so rich I hardly need to add

> any)

 

Sounds great! I don't think I've tried vege salt, but I'll look for it.

 

Serene