Mushroom Gravy

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Make this up to 1 week ahead, cover and refrigerate, and thin with more broth if necessary when reheating.

  • 1/4-CUP SERVINGServings

Ingredients

  • 1 1/2 tsp. soy margarine or unsalted butter
  • 4 cups thinly sliced mushrooms (cremini, portobello or shiitake)
  • 2 Tbs. dry sherry
  • 3/4 cup low-sodium vegetable broth
  • 1 tsp. cornstarch

Preparation

1. Melt margarine in medium skillet over medium-high heat. Add sliced mushrooms and a dash of salt and pepper; cook, stirring often, 4 minutes, or until golden. Add sherry, and cook 30 seconds, stirring constantly.

2. Whisk broth and cornstarch in small bowl to blend. Add mixture to skillet, and bring to a boil, stirring constantly. Reduce heat to medium; cook 1 minute.

Nutrition Information

  • Serving Size: Makes about 2 1/2 cups
  • Calories: 14
  • Carbohydrate Content: 1 g
  • Fat Content: 5 g
  • Protein Content: 1 g
  • Sodium Content: 35 mg
  • Sugar Content: 1 g