Yield: 1 servings
|1 pounds||Whole wheat bread; cubed|
|1 pounds||Mushrooms; sliced|
|1 large||Onion; sliced|
|1||Head celery; sliced|
|5||Cloves garlic; minced|
|1 tablespoon||Dried sage|
|2 teaspoons||Dried thyme|
|1½ cup||White wine|
|Veggie broth or broth made from chicken flavor veggie broth mix 1 equivalent of non fat egg stuff; or if you are vegan - EnerG Egg Replacer, equivalent to 1 egg|
|Salt if you need it|
sautee all the veggies in white wine, I do it in batches, too much for my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies are tender but not limp and mushies have let go of their juice.Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist but not soupy, you know, 'ust right.
Bake covered about 30 minutes, uncover and bake 1 5 minutes more. Serve with mushroom gravy.
This is good on anything. Can be vegan or dairy.
Slice one pound mushrooms. slice one small onion. mince 2 cloves garlic.
sautee all in about ⅓ cup white wine. When veggies are soft, add about 2 ~ 3 tablespoons of flour, stir and cook for a minute or two. add about 2 cups of one of the following: veggie broth, chicken flavor veggie broth, or nonfat milk, use dairy or lowfat soy , they both work. Stir and heat til thickened. If you want a creamier, near strogonav sauce, add about ⅓ cup yogurt but add some of the sauce to the yogurt, then add back to sauce.
Heat this all together but do not boil. If you want it darker, richer, add a bit of soy sauce or Bragg's Aminos. Jan Gordon <jrgl4@...> Posted to fatfree digest by "Donald E. Stowe" <destowe@...> on Nov 15, 1999, converted by MM_Buster v2.0l.