This rich and creamy gravy is both hearty and healing. Pour over vegetarian patties or loaves, sautéed vegetables, noodles, squash, or potatoes.
4 Tbsp (60 mL) organic butter or coconut oil
1/2 lb (225 g) mushrooms, sliced (any type or mixed)
1/3 cup (75 mL) whole wheat or whole spelt flour
2 cups (500 mL) water or plain rice or almond milk
1/2 tsp (2.5 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
2 Tbsp (30 mL) fresh parsley or cilantro
Heat half of the butter or oil in a small fry pan over medium heat, and sauté mushrooms until well cooked and lightly golden.
Heat the rest of the butter or oil in a medium-size pot over medium heat. Remove from heat and mix in the flour until fully dissolved, leaving a smooth paste. Mix the rest of the ingredients and add to the pot, slowly whisking continuously until fully mixed. Bring mixture to a boil, whisking occasionally, then lower heat to slow bubble. Add mushrooms and stir. Let gravy simmer for approximately 10 minutes or until desired consistency is reached.
Makes 1 1/2 cups (355 mL).
source: "Mmmushrooms", alive #287, September 2006
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