Yield: 3 cups
| Measure | Ingredient |
|---|---|
| ½ cup | Dried porcini mushrooms |
| ⅓ cup | Onions, minced |
| ½ cup | Water |
| 1 tablespoon | Tamari |
| ½ teaspoon | Salt |
| ½ teaspoon | Maple syrup |
| 2½ cup | Water |
| 1 pinch | Black pepper |
| 1 each | Parsley sprig |
| 1½ tablespoon | Arrowroot dissolved in... |
| 2 tablespoons | Water |
MUSHROOM EXTRACT
MUSHROOM SAUCE
EXTRACT: Place mushrooms in water in a saucepan & bring to a boil.
Reduce heat & simmer for 15 minutes. Remove mushrooms with a slotted spoon & rinse. Chop finely & reserve. Strain extract.
SAUCE: Combine onions, water, tamari, salt, syrup, pepper & rosemary in a saucepan. Cover & simmer over medium heat for 5 minutes. Remove & discard parsley.
Add extract & chopped mushrooms. Bring to a boil. Add arrowroot, cook & stir till thickened. Taste for seasoning.
Use top rice, potatoes or pasta.
"Vegetarian Gourmet" Issue #11
Submitted By MARK SATTERLY On 12-13-94