Mushroom Gravy

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 . . .
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