Mushroom Gravy

• 1 1/2 tsp. soy margarine or unsalted butter
• 4 cups thinly sliced mushrooms (cremini, portobello or shiitake)
• 2 Tbs. dry sherry
• 3/4 cup low-sodium vegetable broth
• 1 tsp. cornstarch

1. Melt margarine in medium skillet over medium-high heat.
2. Add sliced mushrooms and a dash of salt and pepper; cook, stirring often, 4 minutes, or until golden.
3. Add sherry, and cook 30 seconds, stirring constantly.
4. Whisk broth and cornstarch in small bowl to blend.
5. Add mixture to skillet, and bring to a boil, stirring constantly.
6. Reduce heat to medium; cook 1 minute.

soy margarine, mushrooms, sherry, vegetable broth, cornstarch

Taken from www.vegetariantimes.com/recipe/mushroom-gravy/ (may not work)