Mushrooms!

Admittedly, I have a love - hate relationship with mushrooms. I go through periods of not enjoying them- and other times, I really do. Personally, I prefer mine cooked. I was thumbing through The Oh She Glows Cookbook and found a recipe for mushroom gravy. Gravy is another one of those things I've never loved. However, with the basis of this recipe (I changed it a wee bit) this delicious Mushroom dish (I refuse to call it gravy) can be used in many ways! 

Some ideas:

Over Mash (this is how I tried this recipe. My mash had white and sweet potatoes, cauliflower and butternut squash)

Over Rice

Over Noodles

Mixed with Tofu or Tempeh

Add nuts, golden raisins

Stir in other vegetables

Ingredients

2 -3 cups of your favorite mushrooms (I used mini-bellas), sliced

1 good sized sweet onion (sliced or chopped- your preference)

minced fresh rosemary to taste (about a teaspoon)

2 - 3 Gluten Free flour ( I used Krusteaz GF flour mix)

1 - 2 cups vegetable broth

2 tablespoons tamari

2 teaspoons of minced garlic

Olive Oil to saute´the garlic, onions and mushrooms

dash of smoked salt

ground pepper to taste or white pepper

1. Heat the oil in a skillet. When hot (on medium heat) add onion and garlic. Season with smoked salt and pepper and cook until translucent.

2. Add mushrooms and slightly increase heat. Add rosemary. Cook while stirring until the mushrooms have cooked down and have lost their water.

3. Stir in flour to coat the vegetables.

4. Mix the tamari and broth and add while stirring to avoid clumping. Cook to desired thickness- add more broth if needed.

Enjoy! And a big shout out to Angela Liddon (Oh She Glows) for this great recipe!

*The picture may not look the most appealing, but it was a huge hit in our house!