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Mushroom Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOM SAUCE 
 Categories: Digest, August
      Yield: 1 Servings
 
    1/2 md Onion, chopped
      2    Cloves garlic, minced
      1 c  Mushrooms, sliced
      3 tb Flour, toasted
      1    To 1 1/2 cup water or veg.
           Stock
      1 tb Shoyu (soy sauce)
    1/2 ts Molasses
    3/4 ts Savory
    1/2    Tst
        x  Black pepper & salt to
           Taste
           Thyme
 
  In a non-stick skillet, stir the flour over medium heat until it
  begins to smell toasted and turns very light brown. Pour flour to a
  small bowl && set asside.  Reduce heat to medium && steam/saute
  onions && garlic, using teaspoons of the water or stock to keep them
  from sticking, until the onions are soft. Add mushrooms, cover, and
  simmer for 5 to 10 minutes. The mushrooms will release liquid, cook
  them until it has mostly evaporated. Sprinkle flour over the mushroom
  && onion mixture and mix. Stir water or stock, shoyu, and molasses
  into the mushrooms && onions. Simmer over medium-low heat until the
  sauce thickens. Season with herbs, pepper, && salt.  Serve
  immediately.
  
  This is nice on baked potatoes, pasta, thick toast, etc. If you mix
  in a cup or so of soy milk (not flavored) it makes a lovely soup.
  
  Modified from _Laurel's Kitchen_
  
  From: Christina Hulbe . Fatfree
  Digest [Volume 10 Issue 5] Aug. 15, 1994. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV
 
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