6 Servings – Egg and 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 ¼ cups boiling water
2 cups mushroom soaking liquid
2 ½ Tbs. soy sauce (contains gluten) or gluten free tamari or Bragg’s aminos, if gluten free
2 tsp. olive oil
1 small onion, thinly sliced
½ tsp. sugar
½ tsp. dried thyme
2 cups thickly sliced button mushrooms (6 ½ oz.)
3 Tbs. all-purpose flour (contains gluten) or corn flour if gluten free
¼ 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.