Mushroom Gravy
Submitted by kandace on December 19, 2006 - 4:55pm
(6 votes)
This is an easy savory gravy that would go well with the Parsnip Whip and Mashed Cauliflower, among others. The recipe was adapted by Denise Thomas from a mushroom soup recipe created by the Raw Gourmet.
Ingredients:
2 portabello mushrooms (about 1.5 cups)
1 tablespoon Nama Shoyu
1 pinch salt
½ cup water
¼ cup almond butter
Preparation:
Blend in a blender and serve.
4 reponses to "Mushroom Gravy"
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2.
Another "mushroom gravy":http://goneraw.com/recipes/431-Mushroom-Gravy has appeared on the site as well. I love variety!
3.
mm, I love the idea of gravy!! I don't have almond butter, so I used pecans instead and it was gooood! I also added some garlic....
I'll be making this for thanksgiving.
4.
deeeeeeeeeeelish! i just made this...i skipped the salt, and doubled the nama shoyu. i made my own almond butter because i was out, and ended up subbing 1/2 pistachios...worked out well!!
yay:)!
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