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Mushroom Gravy
Mary discovered this gravy in the Food for Life Class. She had it over Mashed Grains and Cauliflower but it would work well anywhere.
340 g12 ounces button or cremini mushrooms
10 ml2 tsp. olive oil
1-2 T. soy sauce (optional)
44 ml3 T. flour
1-2 c. vegetable stock, divided
5 ml1 tsp. Italian seasoning salt and black pepper, to taste
Clean and slice mushrooms, then saute in oil until soft (about 5 minutes).
Mix flour with 1/4 c. of stock or water until smooth (whisk together in a bowl or shake it in a small plastic container with a tight fitting lid).
Add remaining stock to the mushrooms along with the soy sauce and about 1/2 the flour mixture.
Bring gravy to a simmer for 3 to 5 minutes, stirring regularly. If the gravy is not thick enough for your taste, add the remaining flour mixture
and continue heating and stirring until it thickens. Serve immediately.
Mary's notes: the teacher used button mushrooms and substituted 1/4 c. broth for the olive oil. She used whole wheat pastry flour, and she omitted the Italian seasoning.