Ingredients
- 12 oz. mushrooms, sliced
- 1½ cups low-sodium vegetable broth, divided
- 2 Tbsp. whole wheat flour
- 1 Tbsp. low-sodium soy sauce
- Pepper to taste
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Instructions
- Sauté mushrooms until soft in ½ cup broth (8-10 minutes). Stir in flour, being careful to avoid lumps. Cook until flour smells nutty (1-2 minutes).
- Whisk in remaining stock and soy sauce. Bring gravy to a simmer until thickened (3-5 minutes). Whisk in water if needed to thin consistency.