| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms, Cleand and sliced |
| 2 | oz | Shitake mushrooms, soaked (Use soasking liquid in the sauce) (up to 3) |
| 1 | lb | Green beans, clean, trim and cut into 1" pieces |
| 1 | Onions, sliced (up to 2) | |
| 1 | ts | Or more dried sage |
| 1 | ts | Thyme |
| 1/2 | ts | White pepper |
| Salt or chicken flavor veggie broth mix to taste | ||
| 1/2 | c | Dry white wine or broth <vermouth, or dry sherr> |
| 1/3 | c | Flour, or so |
| 2 | c | Non fat milk or soy or rice milk (up to 3) |
INSTRUCTIONS
Put veggies and herbs with wine in large dutch over, cover and steam till tender put flour with 1 cup milk in a jar or plastic container with a lid, shake well Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to pot, a little at a time, keep shaking it up, stir and simmer til desired thickness is acheived (play with the amount of milk and flour, I just add stuff till I am happy with it.) Serve over eggless noodles, rice, baked or mashed potatoes or.... add a tossed salad with lots of yummy textures. For dessert, a beautiful tray with a variety of sliced/cubed fresh fruits and dipping sauces: vanilla yogurt fat free chocolate sauce Posted to fatfree digest V97 #050 by jrg14@cornell.edu (Jan Gordon) on Apr 7, 1997
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