Serve over chicken or tempeh or…? Almost anything! Serves 6.
2 tablespoons unsalted butter or olive oil
1/2 pound shiitake mushrooms, thinly sliced
1 medium onion, chopped fine
1/4 cup celery, thinly sliced
2 tablespoons flour
1 tablespoon sherry
1 cup vegetable broth
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons parsley, minced
Melt butter in a skillet over medium heat. Add the mushrooms, onions and celery and cook, stirring frequently, until softened, about 10 minutes.
Sprinkle the flour over the mixture with the salt and pepper and cook for 2 minutes. Stir in the sherry and thyme. Slowly add the broth and cook, stirring frequently, until thickened, about 5 minutes. Add parsley and serve.
You may delete the sherry and add Tamari, if you like. You may use any type of mushrooms for this gravy. We have also left out the flour and added pureed oatmeal as the thickener with good results. If you are gluten intolerant, try using garbanzo flour.
Shitake mushrooms are high in iron, B vitamins and are good for your immune system.
Patty James M.S., N.C.
Director of Nutrition and Culinary: NutriCern/EatRx