Ingredients (use vegan versions):
- finely diced onion
- clove minced garlic
- sliced or chopped mushrooms [any kind you like]
- water
- arrowroot, kudzu, or cornstarch [dissolved in a little cold water]
- shoyu, tamari, or soy sauce
- salt and pepper
- thyme
- vegan white wine or sherry
- fresh chopped parsley
Directions:
This recipe is all to taste, and you
can make as much or as little as you
want, but here's the basic procedure.
also, I've made it very simply before,
with no wine, thyme, parsley, etc. So
if you don't like something, or know of
something you'd like better,
experiment! In the parentheses are
approximate amounts that I used.
Sauté the onion (~2 tbsp) and garlic (1
clove) in olive oil (~1 tbsp) until
soft. Add mushrooms (~1/2 cup?) and
let it cook until they get "watery".
then add water (~1 cup), wine (just a
splash for some flavor) and shoyu (to
taste). Let this simmer and reduce for
a bit, then add the arrowroot slurry
(you'll have to experiment with the
thickener, depends which one you use
and what consistency you like) and thyme
(to taste). Simmer/adjust thickener to
get desired consistency. at the end add
salt and pepper to taste, and sprinkle
with parsley (optional).
This is good on just about any ol'
thing. Mashed potatoes, rice and
tempeh, tofu, lentil loaves... go
wild! It's very nice made with crimini
or some other heartier mushroom, but
also delicious with plain ol' white
button mushrooms.
Preparation time: 15-20 minutes
Serves:
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