Tuesday, March 8, 2011
Wine-Infused Mushroom Gravy with Brown Rice and Crunchy Sweet Brussels Sprouts
I had a pound of sliced mushrooms in my fridge that had to be used TO-NIGHT or I was going to have to toss them. I searched for an hour or more to find something that I thought would be good. I finally settled on a dish from the Fat Free Vegan website for E's Super-Awesome Brussels Sprouts and Mushrooms. But, once I started dicing and slicing, I wasn't so sure. I decided to shred the Brussels sprouts instead of just halve them, and then I decided I needed to do something altogether different.
Crunchy Sweet Brussels Sprouts. However, I like my Brussels sprouts to have a bit of a kick, so I added 1/2 teaspoon of red cayenne pepper to liven them up. It did, but just a bit.
Here's what I did for the mushroom gravy.
Wine-Infused Mushroom Gravy
16 oz. sliced mushrooms (I used regular button mushrooms)
1 large yellow onion, halved and sliced thin
2 cloves garlic, diced (I forgot this and used 1 teaspoon of garlic powder)
1-2 tablespoons of olive oil
1-2 tablespoons of flour
1-2 tablespoons nutritional yeast
1 tablespoon of low sodium soy sauce (can use Braggs)
1 no-beef bouillon cube
2/3 cup water
1/4 cup red wine (I used Pinot Noir - Blackstone about $9 a bottle)
Heat a large skillet. (I used a wok.) Add the olive oil and heat until warm; add onions. Saute the onions in the olive oil over medium heat until translucent. Add the mushrooms and garlic and cook until all moisture is released and reduced by half. Sprinkle with flour; stir to coat mushrooms. Add nutritional yeast and stir to coat the mushrooms. Add soy sauce, bouillon cube, water, and red wine. Cook over medium heat, stirring occasionally, until the liquid has reduced and is the desired "gravy" consistency.
This is good over brown rice, potatoes, or seitan. It makes enough for 2 to 4 servings, depending on how greedy you are. :::chuckle::: Enjoy!