I couldn't find the Imagine brand Wild Mushroom Gravy we used last time for our Shepherd's Pie, so I decided to make my own! This gravy is absolutely delicious (and FAT-FREE!).
16 oz. fresh button mushrooms, chopped into small pieces
¼ cup unbleached flour
2 to 2 ½ cups vegetable broth
2 to 3 Tablespoons soy sauce
black pepper to taste
1)
In a very large skillet, cook down the mushroom pieces (NO oil!) on medium-high heat until most of the liquid disappears. This can be done without oil because mushrooms are full of liquid.
2)
Turn the heat down and add the flour, stirring into mushrooms well. Slowly pour in 2 cups of the vegetable broth, soy sauce and pepper. Increase the heat to thicken. If the gravy is too thick, add the remainder of the broth until you get the desired consistency.
In a very large skillet, cook down the mushroom pieces (NO oil!) on medium-high heat until most of the liquid disappears. This can be done without oil because mushrooms are full of liquid.
2)
Turn the heat down and add the flour, stirring into mushrooms well. Slowly pour in 2 cups of the vegetable broth, soy sauce and pepper. Increase the heat to thicken. If the gravy is too thick, add the remainder of the broth until you get the desired consistency.
