Mushroom Gravy
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.
Comments
kyla writes: (September 08, 2007)
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:)!
i cannot thank you enough for these recipes! you are making my transition not only painless, but exciting and yummy as well!
odalys writes: (September 30, 2007)
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.
kandace writes: (December 05, 2007)
Another mushroom gravy has appeared on the site as well. I love variety!
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