Vegetarian Times Shitake Gravy

Shiitake Mushroom Gravy
6 Servings
Egg- & Dairy-free

Serve this luscious, low-fat mushroom gravy over Grilled Cornmeal
Cakes or mashed potatoes.

8 small to medium dried shiitake mushrooms, rinsed well
2 1/4 cups boiling water
2 cups mushroom soaking liquid
2 1/2 Tbsp soy sauce
2 tsp. olive oil
1 small onion, thinly sliced
1/2 tsp. sugar
1/2 tsp. dried thyme
2 cups thickly sliced button mushrooms (6 1/2 oz.)
3 Tbsp all-purpose flour
1/4 cup finely chopped fresh flat-leaf parsley

Place shiitake mushrooms in medium bowl, and add boiling water.
Cover with small plate. Set aside 30 minutes. Drain mushrooms,
reserving soaking liquid.
Remove and discard stems from shiitake mushrooms. Slice mushrooms
into strips, and set aside. Place mushroom soaking liquid into
measuring cup, adding water if necessary, to make 2 cups. Add soy
sauce to mushroom liquid. Set aside until ready to use.
In medium saucepan, heat oil over medium heat. Add onion, and cook,
stirring often, until golden brown, about 9 minutes. Add sugar, thyme,
button mushrooms and reserved shiitakes, and cook, stirring
occasionally, until button mushrooms are tender, about 4 minutes. Add
flour, and cook, stirring occasionally, 1 to 2 minutes. Whisk in
reserved mushroom liquid, and cook, stirring continuously, until
thickened, 5 minutes. Stir in parsley, and add salt and freshly ground
pepper to taste. Serve hot.


per serving: 62 cal; 2 g prot; 2 g total fat (0 sat. fat); 10 g carb.;
0 mg chol; 224 mg sod.; 1 g fiber

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