Portobello Mushroom Gravy

• 1.5 oz. pkg. dried portobello mushrooms
• 2 cups boiling water
• 3 Tbs. olive oil
• 3 Tbs. whole wheat flour
• 1 1/2 cups boiling vegetarian beef stock
• 23 cup nutritional yeast
• 1/2 tsp. freeze-dried chives
• 1 Tbs. tamari soy sauce

1. Combine dried mushrooms and boiling water in small saucepan.
2. Cook mushrooms over low heat 15 minutes.
3. Remove from heat, and set aside.
4. Heat oil in saucepan over medium heat 2 minutes.
5. Add flour, stirring to form roux.
6. Remove mushrooms from soaking liquid, chop coarsely and add to roux.
7. Cook mixture 2 minutes, stirring constantly.
8. Add hot stock, and, stirring frequently, cook 3 minutes.
9. Reduce heat to low, add yeast and stir or whisk until blended.
10. Add chives and tamari, and cook 5 minutes, stirring occasionally.

dried portobello mushrooms, boiling water, olive oil, whole wheat flour, boiling vegetarian beef stock, nutritional yeast, chives, soy sauce

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