1/2 c Dried mushrooms; soaked for
- 20 minutes in:
1 c Water; very hot
1 tb Olive oil -OR-
1/4 c Water
3 Shallots; minced
1 1/2 c Vegetable or mushroom broth
1 tb Tamari
Salt
Black pepper; freshly ground
1 1/2 tb Corn starch; dissolved in:
3 tb Water
Drain the soaked mushrooms, reserving the soaking liquid. Strain the
liquid and set aside. Chop the mushrooms.
Heat the olive oil or water in a medium-sized saucepan over medium
heat. Add the shallots, cover, and cook until softened, about 5
minutes. Add all of the mushrooms and cook for 2 minutes. Stir in the
broth, tamari, and reserved mushroom soaking liquid and season to
taste with salt and pepper. Bring to a boil, then reduce the heat to
low. Whisk in the corn starch mixture and cook, stirring, until
thickened, 2 to 3 minutes. Serve hot. Store leftovers in a covered
container in the refrigerator for up to 4 days.
Recipe by Vegan Planet by Robin Robertson
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
