Mashed Potatoes with Shitake Mushroom Gravy

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Mashed Potatoes with Shitake Mushroom Gravy

Serves 6

 

4 lg. russet potatoes, peeled and cut into 6 pieces each

3/4 c low fat soy milk

1 t onion powder

3/4 t salt

1/2 t garlic powder

1/8 t pepper

 

Shitake mushroom gravy

 

1 med. onion, sliced

4 oz Shitake mushrooms, stemmed and sliced (1 cup)

1/4 c soy sauce

1/4 cup plus 1 T rice flour

1 T chopped fresh thyme or 1/4 t dried

2 t chopped fresh sage or 1/8 t dried

 

Boil potatoes in water until tender.

 

Coat med. saucepan with cooking spray. Place over low heat and add onion and mushrooms. Cover and cook until mushrooms release juice, about 10 min. Stir in soy sauce and 3 1/2 c water, incr. heat to high and bring to boil. Red heat to low and simmer, uncovered, 10 min.

 

Gradually whisk in flour to mushroom mixture until blended. Simmer 10 min. Remove from heat and stir in thyme and sage. Cover to keep warm. Mash potatoes using soy milk.