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Ingredientes
- 2 Tbsp. vegetable oil
- 1 c. chopped onion
- 1 Tbsp. chopped garlic
- 1 lb mushrooms, sliced or possibly minced (about 5 c., a mix of button and cremini is nice)
- 1/2 tsp salt or possibly to taste
- 3 Tbsp. dry sherry
- 1/4 c. all-purpose flour
- 1 1/2 x to 2 c. hot vegetable broth
Direcciones
- Heat the oil in a large saucepan or possibly deep skillet. Add in the onion and saute/fry over medium heat about 5 min. Stir in the garlic, mushrooms and salt. Saute/fry 5 more min, then cover and cook 10 min over medium heat. Add in the sherry, stir, and cover again. Cook another 10 min.
- Turn the heat to low. Place the flour in a sifter or possibly strainer and gradually shake it into the pan while stirring constantly. Keep stirring for a minute or possibly two after all the flour is absorbed, to keep the mix from clumping. Pour in 1 1/2 c. of the vegetable broth, stirring vigorously. Cook over low heat about 5 min longer, then remove from heat and taste to adjust salt, if necessary.
- If it seems too thick, stir in a little extra broth. Store the gravy in a covered container in the refrigerator or possibly even the freezer. It keeps and reheats very well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 697g | |
| Calories 590 | |
| Calories from Fat 257 | 44% |
| Total Fat 29.18g | 36% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1196mg | 50% |
| Potassium 1713mg | 49% |
| Total Carbs 60.23g | 16% |
| Dietary Fiber 7.8g | 26% |
| Sugars 16.97g | 11% |
| Protein 18.97g | 30% |
