Pour over mashed potatoes, meats, fish, or vegetables.
Serves 4
8 ounces (225 g) organic mushrooms, washed and cut thinly
3 Tbs. (45 g) minced organic onions
2/3 cups (160 ml) water
2 tsp. (10 ml) liquid amino or tamari (both gluten free) or soy sauce
1 tsp. (4,5 g) or more dried basil OR 1 Tbs. (15 g) fresh basil
3 tsp. (14 g) (gluten-free) flour
1. In a skillet, add the mushrooms, onions, 1/3 cup (80 ml) water, liquid amion/tamari and basil.
2. Cover and cook over medium-low heat, stir, for 15-20 minutes, until the mushrooms and onions are soft.
3. Add more water as needed to keep the mushrooms for sticking to the bottom.
4. Put the flour and 1/3 cup (80 ml) water in a covered container and shake well to mix.
5. Pour into the skillet slowly, stirring constantly.
6. Cook over low heat for 15 minutes. Add more water 2 Tbs. (30 ml) at a time, if it is too thick.
2. Cover and cook over medium-low heat, stir, for 15-20 minutes, until the mushrooms and onions are soft.
3. Add more water as needed to keep the mushrooms for sticking to the bottom.
4. Put the flour and 1/3 cup (80 ml) water in a covered container and shake well to mix.
5. Pour into the skillet slowly, stirring constantly.
6. Cook over low heat for 15 minutes. Add more water 2 Tbs. (30 ml) at a time, if it is too thick.
