| 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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