Mushroom Gravy by
Tags: Vegan, John
1 onion, chopped
2-3 garlic cloves, minced
10-oz sliced mushrooms
Vegetable broth, wine, or water
2 cups water
2 tablespoons whole-wheat flour
1 tablespoon miso, Bragg, or low-sodium tamari
2 tablespoons sherry (optional)
-3 garlic cloves, minced
-oz sliced mushrooms
tablespoons whole-wheat flour
tablespoon miso, Bragg, or low-sodium tamari
tablespoons sherry (optional)
Stir-fry onion in a heavy saucepan over medium heat, adding broth or water as necessary. Allow onion to brown a little, scrape the pan, add liquid, and let brown some more, but watch carefully so it doesn't burn. Add garlic and sliced mushrooms and continue cooking until mushrooms are soft. Add vegetable broth, wine, or water as necessary to keep from burning.
Add 1 cup of water, stir, and continue cooking.
Mix whole-wheat flour and miso/Bragg/tamari in the remaining cup of water, stir, then add to the mushrooms and stir again. Add sherry (optional).
Continue cooking until gravy thickens. Add pepper to taste.