1/2 cup dried mushrooms, chopped into small pieces
1 cup strong vegan broth
1 small onion, diced
2 tablespoons flour
2 tablespoons margarine
Hydrate the chopped mushrooms with about 1/2 cup boiling water. Cover and let sit for 10 minutes. Melt margarine in a medium saucepan over medium heat. Saute the onion lightly. Don't brown too much. Add the flour and stir constantly with a wooden spoon until frothy. Do not let it burn. Add the mushrooms and their liquid and your vegetable broth. Cook over medium heat to a boil, stirring constantly. After it comes to a boil, turn the heat down a bit and let thicken. Serves 6.
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