Date: Sun, 14 Aug 94 11:53:06 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
Mushroom Sauce (T) modified from _Laurel's Kitchen_
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
3 Tbsp flour, toasted
1 to
1 1/2 cup water or veg. stock
1 Tbsp shoyu (soy sauce)
1/2 tsp molasses
3/4 tsp savory
1/2 tst thyme
black pepper && salt to taste
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.
kwvegan vegan