Vegetarian Gravy
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
unsalted butter |
|
1 |
small |
shallot -- minced |
|
4 |
ounces |
Portobello mushroom caps -- diced fine |
|
2 |
tablespoons |
all-purpose flour |
|
1 1/2 |
cups |
low sodium vegetable broth |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
teaspoon |
dried basil |
| Melt butter in a saucepan and add mushrooms and shallot. Cook until shallots and mushrooms are light brown. Add flour and stir to incorporate and flour loses its raw flavor. Add broth and heat to boiling. Stir constantly until gravy thickens. Add soy sauce and basil. Serving Size: 12 |
| Per Serving : 32 Calories; 2g Fat (53.5% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. |