Our Veggie Kitchen

This gravy started out as an experiment, when I was playing around with yogurt dumplings. The dumplings weren't a hit, but the gravy was a keeper for sure. Before I added he liquid, I cooked down a cup of yogurt and it really added a nice undercurrent of flavor. You can chose to strain the mushrooms out, if you wish. I usually make my kids pick out the mushrooms themselves, but not always. It is a delicious anyway.

And, I think I've said this before, but it has always been true. The food pyramid is absolutely wrong. Gravy is its own food group.



Amazing Mushroom Gravy
4 tbs Earth Balance Margarine
1 lb mushrooms, washed & sliced
6 small shallots, skinned and left whole
2 cloves garlic, minced
1 cup soy yogurt
1/4 cup red wine
1 quart beef flavored broth
2 cups water, divided.
1/4 cup cornstarch

Melt margarine in a large sauce pan over medium high. Add the sliced mushrooms and shallots. Saute until the mushrooms are soft. Add the garlic and saute for just a couple minutes. Add in the soy yogurt and continue cooking until the yogurt has reduced by half. Stir in the red wine, broth and about 1 1/2 cups of water. Bring to a boil and simmer for about 5 minutes.

You can either leave the mushrooms in or strain the gravy. If you chose to strain it, pour the gravy through a colander now and add back to the sauce pan. Otherwise, leave them in. Whisk together the cornstarch and 1/2 cup cold water. Pour into the gravy and boil for a couple minutes. If necessary, mix a tablespoon or two more cornstarch with a small amount of water and pour into the gravy. Bring back to a boil. Makes about 6 cups.

12 servings: 74 cal (4g fat, 8g carbs, 2g protein)