Mushroom gravy is great on mashed potatoes, roasted vegetables, main dishes and side dishes.
|Sliced mushrooms||10 Ounce|
|Diced onion||1 Cup (16 tbs)|
|Whole wheat flour/Cornstarch||1⁄4 Cup (4 tbs)|
|Vegetable stock/Water||1 Cup (16 tbs)|
|Spices||2 Teaspoon (Basil, Oregano, Marjoram, Parsley)|
|Tamari sauce/Soy sauce||2 Tablespoon (Wheat Free)|
|Water/Vegetable stock||1⁄2 Cup (8 tbs) (For Thinning The Gravy)|
Over medium high heat in a medium size sauce pan, add 2 tablespoons of water. Add the mushrooms and onion. Cook for 10-15 minutes stirring every 2-3 minutes.
Add all of the flour to a glass and, while slowly pouring in about half of the water or vegetable stock, stir vigorously with a fork until all of the flour is blended in. Set this aside until the mushrooms and onions are cooked.
Add the flour mixture to the mushrooms and mix. Bring to a boil. If the gravy is too thick, add some of the water to desired consistency.
Serving size Complete recipe
Calories 228Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.43 g2.2%
Trans Fat 0 g
Sodium 2143.1 mg89.3%
Total Carbohydrates 49 g16.4%
Dietary Fiber 10.5 g42%
Sugars 7.4 g
Protein 10 g19.9%
Vitamin A 1.2% Vitamin C 26.3%
Calcium 12% Iron 16.8%
*Based on a 2000 Calorie diet