May 4, 2007, Newsletter Issue #152: Light Mushroom Gravy
Tip of the Week
A great low fat gravy recipe perfect for mashed potatoes or veggie roast. 3 cups vegetable stock 1 cup thinly sliced mushrooms 1/2 cup diced onion 1/4 cup each diced carrot and celery 2 cloves garlic, chopped 3 tbsp tamari 2 tbsp parsley, chopped 1 tbsp nutritional yeast 1/4 tsp each dried thyme and sage 1/2 cup flour 1/4 cup water salt and pepper to taste
Saute mushrooms, onion, carrot, celery, and garlic in 2 tbsp of the stock for 5 mins. until the onion is soft. Stir in remaining stock, tamari, parsley, yeast, thyme and sage. Mix flour and water separately, and strain mixture into pan. Bring to a boil, reduce heat and simmer for 15 to 20 mins.
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