Mushroom gravy, mollie's special
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sauteing liquid * | ||
| 1 | cup | Minced onion |
| 1 | tablespoon | Minced garlic |
| 1 | pounds | Mushrooms; sliced or chopped |
| ½ | teaspoon | Salt; or to taste |
| 3 | tablespoons | Dry sherry |
| ¼ | cup | Unbleached white flour |
| 1½ | cup | Vegetable broth; warmed or water ( to 2 cups) |
Directions
* 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 1½ 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@...> on Sep 10, 1998, converted by MM_Buster v2.0l.