Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 each medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chopped cleaned portobello mushrooms (2 medium)
- 2 1/4 cups vegetable broth
- 3 tablespoons tamari or reduced-sodium soy sauce
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon crumbled dried sage
- 1 tablespoon cornstarch
- 2 tablespoons water
- Freshly ground pepper to taste
Directions
| 1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes. |
| 2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot. |
Nutrition Information
Per serving
Calories: 44
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 1g
Cholesterol: 0mg
Dietary Fiber: 1g
Potassium: 100mg
Sodium: 510mg
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SERVES: 8
TOTAL TIME: 30 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Carb
Low Sat Fat
Low Cholesterol
Heart Healthy
Healthy Weight
MAKE AHEAD TIP:
Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
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RECIPE TIPS:
Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.
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