Vegetables Rock! - Roasted Mushrooms With Brown Rice Gravy

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* Exported from MasterCook *

 

Roasted Mushrooms With Brown Rice Gravy

 

Recipe By : Vegetables Rock! by Stephanie Pierson, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE GRAVY***

1/3 cup brown rice flour plus

1 tablespoon brown rice flour

3 1/2 tablespoons canola oil

5 tablespoons naturally brewed shoyu or tamari

2 tablespoons minced fresh herbs

(such as thyme or sage or rosemary or

tarragon)

***FOR THE MUSHROOMS***

10 ounces mushrooms

(such as shiitake or cremini or

chanterelle with stems trimmed)

1 tablespoon olive oil

1 tablespoon minced garlic

1 pinch sea salt

1 pinch freshly milled black pepper

 

From Angelica Kitchen (New York City) Now you don't need to make meal

loaf to have glossy, rich, homemade gravy. This veggie version is also

wonderful spooned on top of mashed potatoes or a bowl of kasha. Makes 6

servings

 

1. To make the gravy, combine the flour and canola oil in a two quart,

heavy-bottomed saucepan. Stir with a wooden spoon over medium heat until

toasty and lightly browned, 5 to 7 minutes.

 

2. Whisk in 3 cups of water. Add the shoyu and herbs. Bring to a boil;

lower the heat and simmer gently for 20 minutes.

 

3. Preheat the oven to 400 F.

 

4. Quickly rinse the mushrooms, drain well, and pat dry. Slice into thin

pieces and toss with the olive oil, garlic, salt, and pepper.

 

5. Spread the mushrooms on a greased baking sheet large enough to hold

them in a single layer, and roast 20 minutes, stirring occasionally.

 

6. Stir the mushrooms into the gravy. Serve warm.

 

 

 

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