Shiitake Mushroom Gravy
2 tablespoons olive oil 1/2 cup brown rice flour 1/4 pound fresh shiitake mushrooms, sliced 1 tablespoon fresh marjoram 1 tablespoon fresh thyme 4 cups vegetable stock 2 tablespoons Braggs Aminos or tamari 1 teaspoon apple cider vinegar sea salt and freshly ground pepper
Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes. Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 minutes or until thickened. Adjust seasoning with vinegar, sea salt and pepper.
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