Portobello Mushroom Gravy

By Lucia Tiffany, MPH, RN, CLC

For more from Lucia, visit The Harvest Cook website.

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Ingredients

1⁄4 cup Smart Balance margarine
2 1⁄2 cup cubed Portobello mushrooms
1 cup diced onion
1 1⁄2 tsp salt, divided
1⁄2 cup whole wheat pastry flour, or spelt, or unbleached white (with germ is preferable)
2 cups unsweetened soymilk, original flavor
2 cups water
1 Tbsp vegetarian chicken-style seasoning

Instructions

  1. Sauté margarine, mushroom, onion and 1⁄2 tsp salt until brown.
  2. Stir in flour and brown the flour.
  3. Whisk chicken-style seasoning into a small amount of the water.
  4. Add liquids to browned mushroom mixture slowly stirring constantly until smooth.
  5. Stir in remaining salt and cook at a low boil until gravy has thickened and reduced slightly.