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Mushroom Gravy
Cancer Project
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 g 12 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.