i just invented this vegetarian gravy, or anyway, i made it.
2 tbsp. butter
saute the mushrooms in the butter. dice two of the cooked mushrooms and put them back in the pan with the leftover butter. (set the rest aside. yum, chantrelles).
with the heat on medium, add to the pan:
1 oz. bragg's liquid aminos
7 oz. water
1 tbsp. maple syrup
1 tbsp. cider vinegar
1 bay leaf
sprinkle in slowly (mixing vigorously to avoid clumping):
2 tbsp. flour
season with:
dash oregano
dash thyme
dash rosemary
oh man!
i poured it on garlic mashed potatoes served on steamed brussel sprout greens. garnished with arugula flowers.
hot grits that sounds tasty. oh, you should put it on hot grits.
ReplyDeletemaybe you should add chantrelles and bragg's to your list of things to pack. yummmmmmmmmm. oh, and brussel sprout greens. those are hard to come by round here.
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