This could NOT come at a better time, when the holidays are upon us, and warming dishes are all the rage! Plus, mushrooms are high in antioxidants, help boost our immune function, are high in iron and Vitamin D, while also being a rich source of Vitamins B2 & B3...what's not to love?!
3 1/2 cups low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces wild mushrooms, trimmed and chopped
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/4 cup Merlot or other spicy red wine
2 tablespoons reduced-sodium tamari
3 tablespoons nutritional yeast
2 tablespoons whole-wheat or spelt flour
1/4 teaspoon ground black pepper
In a large skillet over medium-high heat, bring 1/2 cup broth to a
simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.
Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.
PER SERVING:Serving size: about 1/4 cup, 35 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 135mg sodium, 5g carbohydrate (1g dietary fiber, 1g sugar), 2g protein