Mushroom Gravy, Mollies Special Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Sauteing liquid *,
1 cup: Minced onion,
1 tbsp: Minced garlic,
1 lbs: Mushrooms, sliced or chopped
1/2 tsp: Salt, or to taste
3 tbsp: Dry sherry,
1/4 cup: Unbleached white flour,
1 1/2 cup: Vegetable broth, warmed or water ( to 2 cups)
Directions:
* Original calls for 2 tbsp vegetable oil for sauteing
Saute the onion for about 5 minutes.
Stir in the garlic, mushrooms, and salt. Saute for 5 more minutes, then
cover and cook for 10 minutes over medium heat. Add the sherry, stir, and
cover again. Cook for another 10 minutes.
Place the flour in a sifter or strainer, and gradually shake it into the
pan as you stir constantly. Keep stirring a minute or two after all the
flour is in, to keep the mixture from clumping.
Pour 1 1/2 cups of the broth, stirring vigorously. Cook over low heat for
about 5 minutes, then remove from heat and taste to adjust salt. If it is
too thick, stir in a little extra broth. Serve hot.
NOTES : "This tastes great on cooked grains, potatoes, vegetables, warm
open-face sandwiches, pasta, omelettes -- you name it. Store the gravy in
the refrigerator or even the freezer. It reheats very well."
Recipe by: Vegetable Heaven, Mollie Katzen
Posted to EAT-LF Digest by "Ellen C." on Sep 10, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Saute the onion for about 5 minutes.
Stir in the garlic, mushrooms, and salt. Saute for 5 more minutes, then
cover and cook for 10 minutes over medium heat. Add the sherry, stir, and
cover again. Cook for another 10 minutes.
Place the flour in a sifter or strainer, and gradually shake it into the
pan as you stir constantly. Keep stirring a minute or two after all the
flour is in, to keep the mixture from clumping.
Pour 1 1/2 cups of the broth, stirring vigorously. Cook over low heat for
about 5 minutes, then remove from heat and taste to adjust salt. If it is
too thick, stir in a little extra broth. Serve hot.
NOTES : "This tastes great on cooked grains, potatoes, vegetables, warm
open-face sandwiches, pasta, omelettes -- you name it. Store the gravy in
the refrigerator or even the freezer. It reheats very well."
Recipe by: Vegetable Heaven, Mollie Katzen
Posted to EAT-LF Digest by "Ellen C."
converted by MM_Buster v2.0l.
Source from luhu.jp