Mushroom Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 medium: Onion, chopped
2 Cloves: garlic, minced
1 cup: Mushrooms, sliced
3 tbsp: Flour, toasted
1: To 1 1/2 cup water or veg.,
Stock,
1 tbsp: Shoyu, soy sauce
1/2 tsp: Molasses,
3/4 tsp: Savory,
1/2: Tst,
x Black pepper & salt to,
Taste,
Thyme,
Directions:
In a non-stick skillet, stir the flour over medium heat until it
begins to smell toasted and turns very light brown. Pour flour to a
small bowl && set asside. Reduce heat to medium && steam/saute
onions && garlic, using teaspoons of the water or stock to keep them
from sticking, until the onions are soft. Add mushrooms, cover, and
simmer for 5 to 10 minutes. The mushrooms will release liquid, cook
them until it has mostly evaporated. Sprinkle flour over the mushroom
&& onion mixture and mix. Stir water or stock, shoyu, and molasses
into the mushrooms && onions. Simmer over medium-low heat until the
sauce thickens. Season with herbs, pepper, && salt. Serve
immediately.
This is nice on baked potatoes, pasta, thick toast, etc. If you mix
in a cup or so of soy milk (not flavored) it makes a lovely soup.
Modified from _Laurels Kitchen_
From: Christina Hulbe. Fatfree
Digest [Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
begins to smell toasted and turns very light brown. Pour flour to a
small bowl && set asside. Reduce heat to medium && steam/saute
onions && garlic, using teaspoons of the water or stock to keep them
from sticking, until the onions are soft. Add mushrooms, cover, and
simmer for 5 to 10 minutes. The mushrooms will release liquid, cook
them until it has mostly evaporated. Sprinkle flour over the mushroom
&& onion mixture and mix. Stir water or stock, shoyu, and molasses
into the mushrooms && onions. Simmer over medium-low heat until the
sauce thickens. Season with herbs, pepper, && salt. Serve
immediately.
This is nice on baked potatoes, pasta, thick toast, etc. If you mix
in a cup or so of soy milk (not flavored) it makes a lovely soup.
Modified from _Laurels Kitchen_
From: Christina Hulbe
Digest [Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp