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Shiitake
Mushroom Gravy
from Karen C.
Greenlee - Atlanta, Georgia, USA
Recipe By: Walter Trumble; Serving Size: 1
- 2 T olive oil
- 1/2 cup brown rice flour
- 1/4 lb. fresh shiitake mushrooms -- sliced
- 1 T fresh marjoram
- 1 T fresh thyme
- 4 cups vegetable stock
- 2 T. Braggs Aminos or tamari
- 1 t apple cider vinegar
- sea salt & freshly ground pepper
Heat oil in a 2 quart saucepan.
Add rice flour and stir with a wooden spoon until the mixture resembles
wet sand.
Add mushrooms and cook 5 more minutes.
Pour stock and Braggs slowly, stirring until smooth.
Simmer for 20 to 30 minutes or until thickened.
Adjust seasoning with vinegar, sea salt and pepper. |
