Guest guest Posted December 23, 2009 Report Share Posted December 23, 2009 Hello Lori I've just posted the sage and onion stuffing ball recipe in response to an earlier request. Again, I now tend to use a prepared vegetarian gravy mix as most of the supermarkets here in England have their own brand instant vegetarian gravy which is very very nice. However, veggie friends of ours that also have the book I recommended earlier - 'The Sainsbury Book of Vegetarian Cooking' by Carole Handslip, use a mushroom sauce/gravy recipe from this book even though they can buy the instant vegetarian variety and they said that it is absolutely lovely. I haven't tried it (so not strictly speaking 'tried and tested' - sorry) but I would recommend everything I have tried in this book, and I just haven't got around to trying this. Mushroom Sauce/Gravy 2 tablespoons oil 1 onion, chopped 1 clove garlic, crushed 125 g (4oz) mushrooms, chopped 1 tablespoon wholewheat flour 75 ml (3 fl oz) vegetable stock 75 ml (3 fl oz milk) 2 teaspoons of shoyu* (I've just looked this up and it's another name for naturally fermented soy sauce) Method Heat the oil in a pan, add the onions and fry gently until softened. Add the garlic and the mushrooms and cook for about 5 minutes or until the mushrooms have coloured slightly. Stir in the flour, then remove from the heat and stir in the stock and milk. Bring to the boil, stirring, and cook for 3 minutes. Stir in the shoyu, and seasoning to taste, Cool slightly, then work in and electric blender or food processor until smooth. Reheat gently Serve with nut roasts and rissoles Makes 450ml (3/4 pint) Love J xxx Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.