| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, August, Fatfree |
1 |
Servings |
INGREDIENTS
| 1/2 |
md |
Onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Mushrooms, sliced |
| 3 |
tb |
Flour, toasted |
| 1 |
|
To 1 1/2 cup water or veg. |
|
|
Stock |
| 1 |
tb |
Shoyu (soy sauce) |
| 1/2 |
ts |
Molasses |
| 3/4 |
ts |
Savory |
| 1/2 |
|
Tst |
|
x |
Black pepper & salt to |
|
|
Taste |
|
|
Thyme |
INSTRUCTIONS
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 _Laurel's Kitchen_
From: Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>. Fatfree Digest
[Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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