Mushroom Gravy
1 cube Edward & Sons Garden Veggie or Low Sodium Veggie Bouillon cube, dissolved in 2 cups of water
2½ Tbsp butter or buttery spread
¼ tsp Thyme
½ lb Mushrooms, sliced ¼” thick (approx. 2 1/3 cups)
¼ tsp Salt
1/8 tsp Pepper
3 Tbsp Whole wheat flour
- Melt 1 tablespoon butter or margarine in a medium skillet.
- Add mushrooms and cook over medium heat for 3 minutes.
- Remove mushrooms with a slotted spoon and set aside.
- Add remaining 1½ tablespoon butter or margarine and flour to mushroom liquid in skillet.
- Whisk until smooth and cook 30 seconds.
- Add broth slowly while continuing to whisk.
- Cook 1 minute, then stir in mushrooms, thyme, salt, and pepper.
- Cook about 2 minutes more, stirring occasionally.
- Pour into a serving dish and serve warm.
- Great over grains, stuffing, baked tofu . . .
