Mushroom sauce #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whole wheat flour |
| 3 | Cloves garlic, diced | |
| 1 | Green pepper, diced | |
| ½ | pounds | Mushrooms, sliced |
| ½ | cup | Tamari |
| 1 | teaspoon | Garlic powder |
| ½ | cup | Light vegetable oil |
| 3 | Onions, chopped fine | |
| 1 | Stalk celery, diced | |
| 3 | cups | Vegetable stock or water |
| 1 | teaspoon | Parsley |
| ½ | teaspoon | Salt |
Directions
In a medium saucepan, on medium heat, stir in the flour and ¼ cup oil. Fry until golden brown. Remove this mixture and set aside. In the same pan, add the rest of the oil, garlic and other vegetables, and saute for about 7 minutes. Add the mushrooms and cook another 3 minutes. Place stock and flour mixture in a blender, and blend until homogenized. Add blended mixture to sauted vegetables. Season with tamari, garlic powder, salt, and parsley. Cook on low heat for 10 minutes. You may add more flour for a thicker sauce. Makes 1 quart.