yield: 5-1/2 cups
8 oz mushrooms, your choice, sliced
1/4 C sliced onions
1-1/2 Tbsps. oil
1/2 C white flour
2 Tbsp oil
4 cups stock, vegetable bouillon or soy milk
1 Tbsp soy sauce
1/4 tsp black pepper
Lightly sauté the sliced mushrooms and onions in the 1-1/2 Tbsps oil. In another pan, combine and bubble the flour and 2 Tbsp oil over low heat for one minute. Whisk in the stock, bouillon, or soy milk, along with the soy sauce and black pepper. Cook until thickened, whisk out any lumps.Stir in the mushrooms and onions, and serve.
From Tofu Cookery, Louise Hagler, Book Publishing Company, Summertown, Tenn.