Mush­room Gravy

Alternative Medicine - - Quick Nutrition -

1 ta­ble­spoon but­ter 3 ta­ble­spoons whole-wheat flour ½ tea­spoon fresh thyme 2 cups mush­room broth 1 ta­ble­spoon soy sauce salt and pep­per (to taste)

In a medium pot, add the but­ter, flour, and thyme, and whisk to­gether. Toast the mix­ture for about 2 min­utes, then slowly stream in the mush­room broth while whisk­ing. Whisk in the soy sauce and bring to a boil. Boil about 2 min­utes, taste, and add salt and pep­per as needed.

Pre­heat the oven to 375 de­grees. Place the squash halves cut side up on foil-lined bak­ing sheet. Driz­zle the olive oil and honey over the squash halves and sprin­kle with salt. Roast un­til a fork eas­ily slides into the flesh, about 45 min­utes. Re­move from the oven. While the squash roasts, make the kasha stuff­ing. On an­other rimmed bak­ing sheet, add the pine nuts and toast in the oven un­til golden brown, about 6 min­utes. Re­move from the oven and trans­fer to a small plate. In a medium saucepan set over high heat, add the wa­ter and bring to a boil. Add the kasha and ¼ tea­spoon salt, re­duce the heat to low, cover, and cook un­til the kasha has ab­sorbed the wa­ter and is ten­der, about 10 min­utes. Re­move the lid and fluff the kasha with a fork, then trans­fer into a medium bowl. While the kasha cooks, sprin­kle the shal­lot with ¼ tea­spoon salt, let the shal­lot sit for 5 min­utes, then rinse un­der cold wa­ter in a fine mesh sieve. In a small bowl, add the rinsed shal­lot and whisk in the yogurt, pome­gran­ate mo­lasses, lemon zest, and lemon juice. Whisk in the olive oil and add the dress­ing to the kasha, stir­ring to com­bine. Add the mint leaves, the pome­gran­ate seeds, and the re­main­ing pinch of salt. Gen­tly toss to­gether. Di­vide the fill­ing be­tween the two squash halves. Sprin­kle with the re­main­ing pome­gran­ate seeds and serve. Source: Tast­ing Ta­ble

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.