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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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mushroom lovers look no further, this is for you! the fresh and dried mushrooms deepen the flavor of the sauce and give it that extra mushroom yummy goodness, goes great over rice and noodles, and add some extra cornstarch and you have a great gravy for some smashed taters! Ingredients:
1/2 cup dried mushroom, soaked in 1 cup of really hot water for 30 minutes |
1 tablespoon olive oil |
3 shallots, minced |
1 cup white mushroom, sliced (i do about half white half baby bellas) |
1 1/2 cups vegetable broth |
1 tablespoon tamari (or other soy sauce) |
salt & freshly ground black pepper |
1 tablespoon cornstarch, dissolved in 2 tbsp of water |
Directions:
1. drain musrooms soaking in water, reserving the liquid.
2. heat olive oil in a medium size sauce pan over meduim heat.
3. add shallots to heated olive oil, cover and cook till soft, about 5 minutes.
4. add mushrooms to pan and cook about 5 minutes.
5. stir in tamari, vegetable broth, and reserved mushroom soaking and season with salt and pepper to taste.
6. bring to a boil, then reduce heat to low.
7. wisk in the cornstarch mixture and cook, stirring until thickened, about 2 - 3 minutes.
8. serve over pasta or rice and enjoy!
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