Slice mushrooms and sauté until soft in ½ C stock (about 5 minutes). Mix flour with ¼ C of stock or water until smooth Add remaining stock to the mushrooms, add soy sauce and about ½ C flour/starch mixture. Bring gravy to a simmer for 3 to 5 minutes, stirring continually. Add small amounts of the remaining flour/starch mixture and continue heating and stirring until gravy thickens to the desired degree. Serve immediately.

6 servings, each 30 calories:   10% from fat (0.37 g),  67% from carbohydrates (5.7 g),  23% from protein (1.9 g).  Sodium 105 mg,  Fiber 1.3 g.

This gravy can be made with any combination of muchrooms, For an exotic flair, use shiitake or oyster mushrooms. In a pinch, canned mushrooms will work, but the flavor is much milder.

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©2002 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org