Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases

by Dean Ornish

Mushroom Gravy Enjoy all the creamy goodness of traditional mushroom gravy, without the fat! If creminis are not available, you can use white button mushrooms, or a mixture of your favorite wild mushrooms. Serves: 8 Serving Size: ¼ cup Prep Time: 5 minutes Cook Time: 20 minutes Ready Time: 25 minutes 4 cups (8 ounces) thinly sliced cremini mushrooms (or use any combination of mushrooms) ⅓ cup finely chopped shallots 2 tablespoons Bragg Liquid Aminos or reduced-sodium tamari 2 cups unsweetened soy milk 1 tablespoon chopped fresh thyme ¼ teaspoon freshly ground pepper 1½ tablespoons sweet rice flour, arrowroot, or cornstarch In a heavy-bottomed saucepan over medium-low heat, sauté the mushrooms, shallots, liquid aminos or tamari, and 2 tablespoons water, stirring frequently, until mushrooms have released their liquid and the liquid has evaporated, 7–10 minutes. Add soy milk, thyme, and pepper. Raise heat to medium, bring to a simmer, and cook for 10 minutes. In a small bowl, whisk sweet rice flour, arrowroot, or cornstarch with 2½ tablespoons water until smooth. Whisk this mixture into mushrooms. Cook, stirring constantly, until mixture thickens and loses any raw starch taste, 2–3 minutes. If mixture becomes too thick, thin with a little more soy milk. Taste for seasoning, adding more liquid aminos or tamari and/or pepper to taste. Serve warm.