Portobello Gravy

http://www.eatingwell.com/recipes/portobello_gravy.html

From EatingWell:  Fall 2003, The Essential EatingWell Cookbook (2004)

This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

2 cups chunky gravy or 1 cup smooth gravy, for 8 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 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

Preparation

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

Per serving : 44 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 1 g Protein; 1 g Fiber; 510 mg Sodium; 100 mg Potassium

Exchanges: 1/2 vegetable, 1/2 fat (per 1/4 cup)

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

• 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.