Mushroom Gravy and "Stewed Tomatoes"

So one of my favorite comfort foods used to be hamburger gravy over rice or potatoes. And one of my favorite ways to make it was with cream of mushroom soup. I've been looking for a mushroom gravy recipe I could make from scratch to fill the vegetarian comfort food gap. Well here it is!!! I made this recipe tonight for my family and a guest (a meat eater) and they loved it!

As a side I made "stewed tomatoes" which I learned about from friends. Thank you to Kristy and Sheryl!

Mushroom Gravy:

2 cups white or button mushrooms, sliced (or a combination of portabellas, shitake, button)

1 small yellow or white onion, minced

1/4 cup EVOO (extra virgin olive oil)

2 1/2 cups vegetable broth

1 Tbsp soy sauce - low sodium

1/4 cup whole wheat flour

1 Tbsp poultry seasoning (or 1/2 tsp each of sage, thyme, marjoram)

salt and pepper to taste

Preparation:

In a large skillet, heat EVOO, and add onion and mushrooms. Sautee for just a minute or two over high heat.

Reduce heat to medium and add broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Serve over brown rice. Makes 3-4 small servings.

Stewed Tomatoes:

This is an incredibly easy way to prepare tomotoes. I first heard mention of "stewed tomatoes" from my friend Kristy and then just a few days later my friend Sheryl prepared these on the grill. Absolutely to die for! I would recommend making these on the grill as it adds a great deal of flavor.

Ingredients:

Tomatoes - cut in half horizontally

Extra Virgin Olive Oil

Sea Salt

Mince garlic

Ground peppercorn

Fresh basil, thyme or rosemary

Fresh grated parmesan cheese

To Prepare:

Slice the tomatoes in half horizontally and place on a tray, cut side up. Drizzle with olive oil. Sprinkle with salt, pepper, garlic, and herb of your choosing. Then sprinkle with parmesan cheese (optional). Place on the grill . They will start to soften and wrinkle a bit, and the cheese will be melted. You'll know when they are ready. Carefully remove from the grill and serve. I have also made these under the broiler, but the grill is the way to go when available.

Enjoy!