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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Soups & ste, Vegan, Vegetarian 1 Servings

INGREDIENTS

Sauteing liquid *
1 c Minced onion
1 tb Minced garlic
1 lb Mushrooms; sliced or chopped
1/2 ts Salt; or to taste
3 tb Dry sherry
1/4 c Unbleached white flour
1 1/2 c Vegetable broth; warmed or water ( to 2 cups)

INSTRUCTIONS

* 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." <ellen@elekta.com> on Sep 10, 1998,
converted by MM_Buster v2.0l.

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