Mushroom gravy by Whole Foods and Carol Caldwell

Number of Servings: 6

Recipe Overview

Recipe by J J

When to use this Recipe

Sides

Equipment Needed

Pot with lid

Ingredients

Directions

2.25 c broth

(2 t broth powder in water. This is a salty powder, so more is overwhelming. The regular broth will work too.)

1 cup chopped white onion

4 cloves garlic, finely chopped

8 oz mushrooms

1 T Italian seasoning

1/4 cup fruity red wine ( Merlot)

2 T tamari

2 T nutritional yeast

2 T cornstarch

1/4 t ground black pepper ( Jenny, I forgot the pepper in the sample I gave you)

Saute onion for 3 to 4 min in broth.
Add mushrooms for 10 to 12 minutes till tender
Add garlic and spices and cook for 1 minute while stirring.
Add the rest of the broth.
Make a paste of tamari, nutritional yeast, and cornstarch. Whisk to make sure it dissolves. Add to the mushrooms.
Bring to a boil and cook for 1 minute. Add pepper and serve.

I think this gravy made the meal on Thanksgiving.

Notes

I just made this again, cooked the onions, and then added everything else, save the cornstarch paste. After simmering for 12 minutes, I added the cornstarch mixture and pepper at the end. It turned out fine.