Nutrition Facts

Source:

A rich mushroom gravy subtly flavored with shallots and wine.

Servings

1 olive oil cooking spray
0.25 cup shallots, chopped , finely
2 medium garlic cloves , minced
2 cup fresh mushroom slices (Portobello, shiitake, or cremini)
0.33 cup vegetable broth (or dry sherry)
2 tbsp fresh lemon juice
0.25 tsp ground thyme
2 cup low sodium vegetable broth
2 tbsp cornstarch
0.12 tsp salt (optional)
0.12 tsp black pepper

1 Coat a pot with cooking spray and heat over medium heat. Cook shallots and garlic 3 to 4 minutes or until soft.
2 Mix in mushrooms, place lid on pot, and cook over medium-low heat 5 minutes. Mix in sherry, lemon juice, and thyme and bring to a boil. Lower heat and simmer 5 minutes, or until all liquid is evaporated.
3 Whisk together broth and cornstarch, pour into pot and bring to a boil. Continue boiling, stirring continually, 1 minute or until thick. Sprinkle with salt and pepper.

Tastes great served over grilled tofu, eggplant, burgers, or beef.