Mushroom Gravy
Ingredients:
- 2 teaspoons vegetable bouillon powder
- 2 teaspoons cornstarch
- 1/2 teaspoon Butter Buds
- Salt and pepper to taste
- 1 can mushrooms, with juice and chopped (4 ounces)
- 1/2 cup Half-and-Half
Directions:
In a deep bowl, whisk the bouillon, cornstarch, Butter Buds, salt, and pepper, mixing well.
Add the juice from the can of mushrooms, whisking until blended. Add just enough water to make
1 cup of liquid. Pour in the Half-and-Half, again whisking. In a saucepan, cook the mushrooms
and liquid mixture over medium-low heat until thickened.
This gravy is excellent on vegetable burgers, potatoes, or even steamed vegetables.
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