2 Tbsp. olive oil
1/4 cup flour
Dry seasonings (such as salt, seasoned salt, pepper, dried herbs, or spices), to taste
4 large Portobello mushroom caps, quartered
2 medium onions, quartered
3 carrots, cut into 2-inch pieces
3 medium potatoes, scrubbed and quartered
2 bay leaves
2 sprigs of fresh rosemary
1/2 cup dry red wine
1/2 cup orange juice
1 vegetable bouillon cube
1/2 cup soy sauce
1/2 cup Bragg’s Liquid Aminos (available from www.bragg.com)
Water, if needed
Nondairy parmesan “cheese,” optional (try Soymage brand—www.galaxyfoods.com)
• Heat the olive oil in a large skillet over medium heat.
In a bowl, combine the flour and dry seasonings. Dredge the mushrooms in the flour mixture then sauté them in the olive oil until browned.
• Place the mushrooms in a large baking dish with a lid, such as a terra cotta baker. Add the onions, carrots, potatoes, bay leaves, and rosemary and set aside.
• Using the same skillet that you used to sauté the mushrooms, bring the wine, orange juice, bouillon cube, soy sauce, and Bragg’s liquid aminos to a boil. The liquid should be slightly thickened by the flour that was left in the skillet after sautéing the mushrooms. Reduce the heat and simmer for 5 to 10 minutes. If the gravy is too thick or strong in flavor, add some water. Allow the gravy to cool for 20 minutes.
• Pour the gravy over the mushrooms and other vegetables in the baking dish. Cover and bake at 325˚F for 1 hour or until the vegetables are tender.
• Remove the bay leaves and sprinkle the parmesan “cheese” over the top. Serve immediately. Try serving with crusty bread or over wide noodles.
Makes 4 servings