Mushroom sauce <t>

1 servings

Ingredients

Quantity Ingredient
½ medium Onion, chopped
2 Cloves garlic, minced
1 cup Mushrooms, sliced
3 tablespoons Flour, toasted
1 To 1 1/2 cup water or veg.
Stock
1 tablespoon Shoyu (soy sauce)
½ teaspoon Molasses
¾ teaspoon Savory
½ Tst
x Black pepper & salt to
Taste
Thyme

Directions

In a non-stick skillet, stir the flour over medium heat until it begins to smell toasted and turns very light brown. Pour flour to a small bowl && set asside. Reduce heat to medium && steam/saute onions && garlic, using teaspoons of the water or stock to keep them from sticking, until the onions are soft. Add mushrooms, cover, and simmer for 5 to 10 minutes. The mushrooms will release liquid, cook them until it has mostly evaporated. Sprinkle flour over the mushroom && onion mixture and mix. Stir water or stock, shoyu, and molasses into the mushrooms && onions. Simmer over medium-low heat until the sauce thickens. Season with herbs, pepper, && salt. Serve immediately.

This is nice on baked potatoes, pasta, thick toast, etc. If you mix in a cup or so of soy milk (not flavored) it makes a lovely soup.

Modified from _Laurel's Kitchen_ From: Christina Hulbe <chulbe@...>. Fatfree Digest [Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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