Mushroom sauce <t>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 | cup | Mushrooms, sliced |
| 3 | tablespoons | Flour, toasted |
| 1 | To 1 1/2 cup water or veg. | |
| Stock | ||
| 1 | tablespoon | Shoyu (soy sauce) |
| ½ | teaspoon | Molasses |
| ¾ | teaspoon | Savory |
| ½ | Tst | |
| x | Black pepper & salt to | |
| Taste | ||
| Thyme | ||
Directions
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@...>. Fatfree Digest [Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV