- 2 Tablespoons Butter (vegan use Olive Oil or butter substitute)
- 2 Tablespoons Sorgham or Quinoa Flour
- ½ Onion, finely chopped
- 10 White or Baby Portobello Mushrooms
- 3 Cups Milk (vegan use Hemp or soy milk)
- 1 Bay Leaf
- ¼ Teaspoon or 4 Twiggs of Fresh Thyme
- ¼ Teaspoon or 2 Twiggs of Fresh Oregano
- Sea Salt & Pepper to taste
A hearty mushroom gravy can change a simple baked potato or mashed potatoes from a plain side dish to something far more interesting and enjoyable.
If you buzz the flour and milk, soy milk, or stock together in a blender and add it to the fat in the pan and stir it constantly you will eliminate the lumps in your sauce.
If you heat the milk, soy milk, stock or whatever before adding it to the roux (flour cooked in fat) it also eliminate lumps.
Remember:
The weather has a huge impact on cooking. Low air pressure usually indicates an imminent storm. In those conditions, the liquid boils out of the pan quickly and your sauce may need more liquid; the veggies may begin to dry out while cooking; and your pie crust may needs less water to hold together.
Vegetarian. Instructor. Traveller. 
