4 cup chopped fresh Shimeji and or Shitake mushroom
1 tbsp nutritional yeast
1 1/2 tsp soy sauce
1 tbsp fresh minced herb: thyme, Italian parsley, oregano
1 1/2 tbsp vegan butter
1 1/2 tbsp toasted flour
3 cups vegetable stock
1 tsp oil
pinch of salt
pinch of cracked pepper
pinch of mushroom powder
splash of soy sauce
5 cups hot mashed potato
Saute mushroom with fresh herb, salt, and pepper for 2 minutes in high heat and set aside. In medium high heat melt butter and add in toasted flour, quickly stir until become thick paste, then add the stock and stir until smooth without lumps, then add all the ingredients. Serve hot with mashed potato. To make toasted flour, place flour on pan in medium high heat, stir the flour until golden, careful not to brown burn.
1 tbsp nutritional yeast
1 1/2 tsp soy sauce
1 tbsp fresh minced herb: thyme, Italian parsley, oregano
1 1/2 tbsp vegan butter
1 1/2 tbsp toasted flour
3 cups vegetable stock
1 tsp oil
pinch of salt
pinch of cracked pepper
pinch of mushroom powder
splash of soy sauce
5 cups hot mashed potato
Saute mushroom with fresh herb, salt, and pepper for 2 minutes in high heat and set aside. In medium high heat melt butter and add in toasted flour, quickly stir until become thick paste, then add the stock and stir until smooth without lumps, then add all the ingredients. Serve hot with mashed potato. To make toasted flour, place flour on pan in medium high heat, stir the flour until golden, careful not to brown burn.
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