with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite ‘cutting board’ bread for dunking!

Makes approx. 5-1/2 cups

1/4 c. grape seed oil

1-1/2 lbs. fresh sweet mini peppers – cut tops off, cut in half from end to end, remove seeds

1-1/2 lbs. fresh white mushrooms, sliced

1 t. salt

freshly ground black pepper

1 c. dry red wine

1 c. dry white wine

1-1/2 c. water

2 t. garlic powder

1 T. light brown sugar

1 T. Minor’s Mushroom Base

1/2 c. water mixed with 4 T. cornstarch till dissolved

In extra-large skillet, over medium-high heat, melt oil. Add peppers, mushroom, salt and freshly ground black pepper. Saute till wilted.

Add red and white wines, water, garlic powder, brown sugar and Mushroom Base. Stir well, then simmer, uncovered for about 30 minutes on lower heat.

Add the cornstarch water, stirring continuously till thickened. Continue to simmer the gravy until it reaches your desired thickness. Remove from heat and serve, or refrigerate for later use.

If refrigerating for later use, the gravy will congeal as all gravies do, so thin to desired consistency with a little water or wine.

Notes:This is an easy to make, delicious, hearty gravy.

If you don’t have access to Mushroom Base, use a vegetable base or the equivalent of veggie bouillon. The Mushroom Base is very salty, so don’t overdo it.

The wine flavor is not overpowering as one might think.

Locate sweet mini peppers in your local grocery. Google them. They are the perfect little sweet pepper.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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