* Original calls for 2 tbsp vegetable oil for sauteing Saute the onion for about 5 minutes. Stir in the garlic, mushrooms, and salt. Saute for 5 more minutes, then cover and cook for 10 minutes over medium heat. Add the sherry, stir, and cover again. Cook for another 10 minutes. Place the flour in a sifter or strainer, and gradually shake it into the pan as you stir constantly. Keep stirring a minute or two after all the flour is in, to keep the mixture from clumping. Pour 1 1/2 cups of the broth, stirring vigorously. Cook over low heat for about 5 minutes, then remove from heat and taste to adjust salt. If it is too thick, stir in a little extra broth. Serve hot. NOTES : "This tastes great on cooked grains, potatoes, vegetables, warm open-face sandwiches, pasta, omelettes -- you name it. Store the gravy in the refrigerator or even the freezer. It reheats very well." Recipe by: Vegetable Heaven, Mollie Katzen Posted to EAT-LF Digest by "Ellen C."
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|Serving Size: 1 Serving (883g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.3mg||1 %|
|Potassium 630.9mg||17 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 73.9g|
|Protein 10.1g||14 %|
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Calories per serving: 416
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