Name: Porcini Mushroom Gravy
Yield: 6
Ingredients: 1/2 cup dried porcini mushrooms or Dr. Fuhrman's Forest Mushroom Blend; 1 medium onion, thinly sliced; 6 cloves garlic, minced; 1 cup mushrooms, sliced; 3 tablespoons whole wheat flour; 2 tablespoons nutritional yeast; 1 teaspoon coconut aminos; 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning, adjusted to taste; 1 cup water; 1/2 tablespoon balsamic vinegar; 1/8 teaspoon dried sage; 1/8 teaspoon black pepper

Serves

Ingredients

1/2 cup dried porcini mushrooms or Dr. Fuhrman's Forest Mushroom Blend

1 medium onion, thinly sliced

6 cloves garlic, minced

1 cup mushrooms, sliced

3 tablespoons whole wheat flour

2 tablespoons nutritional yeast

1 teaspoon coconut aminos

1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning, adjusted to taste

1 cup water

1/2 tablespoon balsamic vinegar

1/8 teaspoon dried sage

1/8 teaspoon black pepper

Instructions

Soak dried porcini mushrooms in 1 cup very hot water until soft, 10 to 15 minutes. Drain mushrooms, chop finely and reserve soaking water.

Heat 1/8 cup water in a medium saucepan, add onion, garlic and mushrooms, cover and cook over low heat until onions are soft. Add the flour, nutritional yeast, coconut aminos, and VegiZest. Gradually add 1 cup water along with the mushroom soaking water, stirring constantly. While stirring, bring the gravy to a boil, reduce heat and simmer until thickened. Add vinegar, sage and black pepper.

Nutrition Facts

Calories 53, Protein 3 g, Carbohydrates 10 g, Sugars 2 g, Total Fat 0.3 g, Saturated Fat 0.1 g, Cholesterol 0 mg, Sodium 30 mg, Fiber 1.9 g, Beta-Carotene 1 ug, Vitamin C 3 mg, Calcium 22 mg, Iron 0.6 mg, Folate 18 ug, Magnesium 20 mg, Potassium 154 mg, Zinc 1.1 mg, Selenium 7.4 ug

Browse Recipes

Porcini Mushroom Gravy