Rosemary, thyme and parsley dress up this classic which pairs well with buttermilk biscuits and poultry dishes.
Makes about 2 cups, enough for 8 servings
Ingredients:
- ¼ cup plus 1 T olive oil
- 1 large yellow onion, chopped
- 1 T. minced fresh garlic
- 1 t. dried rosemary
- 1 t. dried thyme
- 2 T. finely chopped fresh parsley
- 2 cups chopped crimini mushrooms (about 8 oz)
- ¼ cup flour
- 1 ½ cups unsweetened soymilk
- 1 T. salt or more, to taste
- Black pepper, to taste
Preparation:
1. In a large heavy-bottomed skillet (preferably cast iron), heat the 1. T olive oil over medium-high heat. Add the onion, garlic and herbs, and cook for 2 minutes or until just fragrant.
2. Add ¼ c olive oil and the mushrooms to the pan, and cook for 1 minute more.
3. Stirring constantly, add the flour, making sure not to let the mixture brown.
4. Once combined, gradually add the soymilk, continuing to stir. Add salt.
5. Turn down heat to low, cooking until desired consistency. Add salt and pepper to taste. Serve hot.
