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Gravy-Holley's Tips and Method for Vegetarian Mushroom Gravy Recipe

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This recipe for Gravy-Holley's Tips and Method for Vegetarian Mushroom Gravy, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holley Drake
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
1/2 pound smal,l white mushrooms- sliced
1 cup vegetable stock (soymilk or water work also)
1 1/2 tablespoon cornstarch
1 tablespoon soy sauce
2-3 tablespoons nutritional yeast (or Brewer's yeast)

Directions:
Directions:
Heat oil in a saucepan at medium-low and add mushrooms. Cook mushrooms until they begin to wilt, stirring often to avoid sticking. In a separate container, dissolve cornstarch in some of your broth until smooth. Add cornstarch mixture to mushrooms, along with remaining liquid. Cook uncovered until sauce begins to thicken, stirring often. Add soy sauce to the pan, and desired amount of nutritional yeast (to taste). The yeast provides a nutty flavor and tons of vitamins and minerals. Simmer 2-3 Minutes. Serve hot.

Personal Notes:
Personal Notes:
This gravy is one of my personal vegetarian favorites. I always missed putting gravy on my taters, especially on holidays, so I started making this as an alternative. My friends in Alaska loved it when I made it on Thanksgiving! It goes with anything gravy goes with, which some people may consider to be nearly everything.

 

 

 

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