Double Mushroom Gravy.

double mushroom gravy

8 dried mushrooms, stems removed, broken in pieces

2 cups hot bouillon

1/2 pound fresh mushrooms, chopped

3 tablespoons soy sauce

2 tablespoons cornstarch dissolved in 1/4 cup cold water

freshly ground black pepper


Cover the mushroom pieces with the hot bouillon in a blender container. Let soak 20 minutes. When the mushrooms are soft, run the blender briefly to chop them fine.

Pour the mushroom-bouillon mixture into a pot and bring to a boil.

Add the fresh mushrooms and soy sauce; cook 5-10 minutes.

Stir in the cornstarch-water mixture and continue to cook 2-3 minutes, until thickened.

Season with black pepper to taste.

Yield: About 2 cups

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