I wasn’t sure how my kids would respond to a mushroom based gravy and that’s how it got it’s name : “Oh My Goodness!”
It was a huge hit!
2 TBS Olive Oil
1 cup finely chopped mushrooms
2 cups water
2 TBS Bouillon paste (see below for an example)
1/4 cup nutritional yeast (Bragg’s is my favorite)
1 tsp dried Rosemary
1/4 cup Whole Wheat flour
Combine all of the ingredients except for the flour in a saucepan over medium heat. Simmer for 5 minutes and then whisk in the flour 1 TBS at a time. Continue to stir until the gravy
Potatoes are so versatile and this isn’t really a recipe as much as it is simple instructions.
You can chopped as many potatoes as you choose, and you can use any type.
For what is pictured above, I chopped 5 Russet potatoes into about 1 inch cubes.
I boiled them in water for about 20 minutes. The key it so boil them until right before they get too soft (the roasting will cook them the rest of the way).
Drain the potatoes and lay them onto a cookie sheet. Drizzle with olive oil and sprinkle with salt (kosher salt is particularly yummy on these).
Put them under the broiler for about 10 minutes and then “flip” them over for another 10 minutes. This should give them a nice brown color all around.
Pour the hot gravy over the potatoes and serve right away. DELICIOUSNESS!!
Source: WFM 1-10