Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
sautee all the veggies in white wineor broth, I do it in batches, too much for my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies are tender but not limp and mushies have let go of their juice. Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more. Serve with mushroom gravy. kwvegan vegan This is good on anything. Can be vegan or dairy. MUSHROOM GRAVY: sautee all in about 1/3 cup white wine When veggies are soft, add about 2 - 3 tablespoons of flour, stir and cook for a minute or two add about 2 cups of one of the following: veggie broth, chicken flavor veggie broth, or nf milk, use dairy or lf soy or rice, they all work Stir and heat til thickened. If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt but add some of the sauce to the yogurt, then add back to sauce. Heat this all together but do not boil If you want it darker, richer, add a bit of soy sauce or Braggs Aminos. Posted to fatfree digest V96 #288 Date: Fri, 18 Oct 1996 15:57:19 -0400 From: jrg14@cornell.edu (Jan Gordon)
