Guest guest Posted November 16, 2001 Report Share Posted November 16, 2001 * Exported from MasterCook * Mushroom Gravy Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 101 Serving Size : 10 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh mushrooms -- (any kind), sliced 1/3 cup unbleached flour 1/3 cup nutritional yeast flakes 1 1/2 cups water 1 cup dry white wine 2 tablespoons soy sauce or mushroom soy sauce 1/2 teaspoon sail Kitchen Bouquet -- a few shakes OR other gravy browner -- (optional) This fat-free and delicious brown gravy is one of my favorite staples - I'll even eat it on toast for breakfast! This version is " gussied up " for a holiday meal. The basic version, from my first book, The Almost No-Fat Cookbook, used only water for the liquid and no mushrooms. For a giblet-style gravy, add about 1 cup of chopped seitan or prepared textured vegetable protein chunks instead of the mushrooms. In a large, lightly oiled or nonstick frying pan, steam-fry the mushrooms until tender and slightly browned. Set aside. In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, wine, soy sauce, salt, and Kitchen Bouquet if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated. Makes about 2 1/2 cups Per 1/4 cup serving: Calories: 70, Protein: 3 gm, Fat: 0 gm., Carbohydrates: 7 gm. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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