by kirra » Tue Dec 04, 2007 2:21 am
Portobello Gravy
This recipe is low in saturated fat, low in cholesterol, and low in carbs, too.
Ingredients:
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned portobello or shiitake mushrooms
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
Freshly ground pepper to taste
Preparation:
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
[size=150][b]Portobello Gravy [/b][/size]
This recipe is low in saturated fat, low in cholesterol, and low in carbs, too.
[b]
Ingredients: [/b]
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned portobello or shiitake mushrooms
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
Freshly ground pepper to taste
[b]Preparation:[/b]
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.