Mushroom Gravy Recipes

Mushroom Gravy Recipes for Sauces and Gravies - How Foods Fight Cancer

MAKES 4 SERVINGS

This gravy is delicious over Mashed Grains and Cauliflower (page 168), but enjoy it with any
dish that can handle a scrumptious, nutritious gravy.

1⁄4 cup water
12 ounces mushrooms (button, cremini, or your favorite kind), sliced
11⁄2 cups vegetable broth
1⁄4 cup flour (any kind)
1 to 2 tablespoons soy sauce (optional)
1 teaspoon Italian seasoning
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper


1. Heat the water in a nonstick skillet. Add the mushrooms and cook
and stir until soft.

2. Combine 1 cup of the broth and all of the flour in a jar with a tightfitting
lid and shake until smooth.

3. Add the remaining 1⁄2 cup of the broth, the optional soy sauce,
the Italian seasoning, and about half of the flour mixture to the
mushrooms. Simmer for 3 to 5 minutes, stirring often.

4. Stir in the remaining flour mixture and cook and stir until thickened.
Season with salt and pepper to taste. Serve warm, as soon as possible.

5. Stored in a covered container in the refrigerator, leftover Mushroom
Gravy will keep for up to 3 days.

PER SERVING: 50 calories; 0.4 g fat; 0.1 g saturated fat; 6.8% calories from fat; 0 mg cholesterol;
2.2 g protein; 10.3 g carbohydrate; 1.1 g sugar; 1.7 g fiber; 524 mg sodium; 13 mg calcium; 1.6
mg iron; 2.8 mg vitamin C; 233 mcg beta-carotene; 0.1 mg vitamin E; 277 mcg lycopene