- 4
Ingredients
- 1/2 to 1 tablespoon extra-virgin olive oil
- 1 bermuda onion, chopped
- 8 ounces cremini or white button mushrooms, sliced
- 8 ounces Portobello mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon reduced-sodium tamari
- Pinch cayenne
- 3 to 4 cups vegetable broth, plus more as needed
- 1 tablespoon whole wheat flour, plus more as needed
- Sea salt
- Freshly ground pepper
- 8 to 12 ounces whole-grain rotini, fusilli (or pasta of your choice), cooked and drained
- 1/2 cup chopped fresh parsley, for garnish
Preparation
Step 1
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the Portobello mushrooms, basil, 1⁄2 teaspoon of the tamari, and the cayenne and cook, stirring occasionally, about 5 minutes, adding a bit of broth as needed to prevent sticking. Add the crimini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1 cup of the broth. Decrease the heat to medium-low, partially cover, and simmer, stirring occasionally, for 15 to 20 minutes, adding more broth as needed to keep the mixture very moist.
Put the flour in a small cup or bowl, whisk in 1⁄2 cup of the broth, and stir into the mushroom mixture. Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with the remaining 1⁄2 teaspoon of tamari (if desired) and salt and pepper to taste.
If the gravy is too thick, thin with additional broth to achieve the desired consistency. If the gravy is too thin, thicken with additional flour to achieve the desired consistency. Serve immediately over the rotini, garnished with parsley if desired.