Mushroom Gravy*
This tasty and full-bodied gravy is excellent on mashed
potatoes, nut loaf, steamed vegetables and roasted root
vegetables. Enjoy!
3 cups of vegetable stock
1 cup thinly sliced mushrooms
1/2 cup diced onion
1/4 cup each diced carrot and celery
2 cloves garlic, chopped
3 tbsp. tamari
2 tbsp. parsley, chopped (fresh or dry)
1 tbsp. nutritional yeast
1/4 tsp. each dried thyme and sage
1/2 cup flour
1/4 cup water
Sauté mushrooms, onion, carrot, celery and garlic in 2 tbsp.
of veg. stock until soft. Stir in remaining stock, tamari,
parsley, yeast, thyme and sage.
Measure flour and water into jar, cover with lid and shake
until blended. Strain mixture into pan. Bring to boil, reduce
heat and simmer, uncovered, for 15 to 20 minutes. Stir frequently.
*From Cooking Vegetarian. Published by Macmillan Canada.
Broiled Portabella
Mushrooms*
1 pound portabella mushrooms
1 tbsp. light miso
1 tbsp. balsamic vinegar
2 tbsp. water
2 tsp. olive oil
Preheat the broiler. Carefully brush the dirt from the
mushrooms. Cut into 1/2-inch thick slices.
Whisk together the miso, vinegar, water and oil. Brush the
mushrooms with the marinade and broil for about 5 minutes until
browned.
Enjoy with hearty bread and a salad and you have a lovely
lunch. *From Moosewood Restaurant Low Fat Favourites. Clarkson
Potter Publishers.
All the recipes in this week's newsletter come from Ladybug
customer, Cathy Gillan. She guarantees success with these
delights from her favourite cookbook "Mama Never Cooked Like
This" written by Susan Mendelson. Happy eating!
Almond Mushroom Pate*
1 cup toasted almonds
2 tbsp. finely chopped onions
6 cups chopped mushrooms
6 tbsp. margarine or butter
1 tsp. sea salt
1/2 tsp. thyme
pinch of pepper
1 tsp. honey
1 tsp. cider vinegar
1 tbsp. oil
Pulverize or finely grind the almonds. Sauté the onions and
mushrooms in 4 tbsp. margarine or butter over high heat, until
the liquid evaporates.
Add the spices, honey and cider vinegar, and simmer until the
mushrooms are almost completely dry. Puree the mixture in a
blender with the ground almonds, then blend in the remaining 2
tbsp. margarine and the oil.
Place your pate in an attractive bowl, or form it into a loaf
shape on a serving dish. Cover the pate tightly and chill to
blend the flavours for an hour. *From Salt Spring Island Cooking.
Published by Macmillan Canada.
Sweet Potato Soup With
Roasted Shiitake Mushrooms
4 sweet potatoes
12 shiitake mushrooms
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 tablespoons vegetable oil
2 tablespoons flour
8 cups vegetable stock
Roast the whole sweet potatoes, skin on, at 350°F for
an hour or until tender. Meanwhile, brush the shiitake
mushrooms with a little oil and roast until tender,
about 20 minutes. Slice the mushrooms and set aside.
While potatoes roast, heat the oil in a heavy soup pot
over medium heat. Add the onion, celery and carrots
and cook until tender and translucent. Add the flour
and stir so it doesn't stick to the bottom of the pan.
Stir in the stock and bring to a simmer, stirring often.
Peel the warm potatoes and add the pulp to the
simmering soup. Bring the soup back to a simmer and
season with salt and pepper. Puree the mixture in a
blender, strain it and return it to a clean pot. Slowly
warm the soup and adjust seasonings.
Place the soup in warm serving bowls and garnish with
the shiitake mushroom slivers.
Serves: 6
Prep Time: 15 minutes
Cooking Time: 90 minutes
Source: healthwell.com/deliciouskitchen bugus@ladybugorganics.com
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