Vegetarian Holiday Fare: Vegetarian Holiday Roast
(Page 2 of 2)
October/November 1993
By David Merrill
Mushroom Gravy
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Makes 1 quart
• 20 medium-size mushrooms
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1/2 teaspoon dried or 2 teaspoons fresh oregano
• 1/3 cup butter
• 1/2 cup unbleached flour
• 2 cups lentil liquor (from recipe above)
• 1 1/2 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
Separate the mushroom caps from their stems, then quarter the caps and halve the stems. Sauté the onion in olive oil on medium heat for 1 minute, then stir in the oregano and add the mushrooms. Cook, stirring constantly, until the mushrooms have softened and the bottom of the pan is covered with liquid. Set aside.
Melt the butter in a saucepan over medium heat, then stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water, and continue stirring until the mixture thickens and barely begins to boil. Add the mushroom mixture, salt, and pepper, and continue stirring until the gravy again begins to boil. Remove from heat and serve.
-Brigitte Mars
For more recipes from Vegetarian Holiday Fare, click here.
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