Portobello Mushroom Gravy

1. 1

   Combine dried mushrooms and boiling water in small saucepan.

2. 2

   Cook mushrooms over low heat 15 minutes.

3. 3

   Remove from heat, and set aside.

4. 4

   Heat oil in saucepan over medium heat 2 minutes.

5. 5

   Add flour, stirring to form roux.

6. 6

   Remove mushrooms from soaking liquid, chop coarsely and add to roux.

7. 7

   Cook mixture 2 minutes, stirring constantly.

8. 8

   Add hot stock, and, stirring frequently, cook 3 minutes.

9. 9

   Reduce heat to low, add yeast and stir or whisk until blended.

10. 10

    Add chives and tamari, and cook 5 minutes, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.