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Mushroom Stem Gravy

From THE WILD VEGAN COOKBOOK
This rich gravy exploits the stems of bolete mushrooms, which many mushroom hunters discard in favor of the caps because maggots usually infiltrate the stems first. (Maggot-ridden food is not only disgusting, it’s probably spoiled.) Use only very fresh bolete stems without insect tunnels, especially if you’re a vegetarian.
1/4 cup olive oil
2-1/2 cups king bolete stems, other choice bolete stems, or other mushroom stems, sliced
3 cloves of garlic
1 tbs. fresh basil, chopped
1 tsp. oregano, ground
1/2 tsp. caraway seeds, ground
3-1/3 oz. barley flour or any whole grain flour
3-1/2 cups boiling vegetable stock or water
2 tbs. Bragg’s liquid aminos or tamari soy sauce, or 1 tsp. salt, or to taste
2 tsp. chili paste or 1/2 tsp. cayenne hot pepper, or to taste

1. Sauté the bolete stems, garlic, basil, oregano, and caraway seeds in the olive oil for 3 minutes.

2. Stir in the flour and sauté another 3 minutes, stirring often.

3. Gradually stir in the boiling stock, add the Bragg’s liquid aminos and chili paste, and bring to a boil, stirring constantly. Reduce the heat to low, cover, and simmer 10 minutes, stirring occasionally.

Makes 3-1/2 cups

Cooking Time: 30 minutes
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