Mushroom Gravy with Kale

Since I like to keep my to do list short and manageable, I got to work right away on my goal to try cooking mushrooms. I made a savory mushroom gravy at a "framily" (my friend-family) dinner. There were a couple of mushroom fans there who proclaimed it to be quite tasty, so I'd say this was a very successful first try at cooking mushrooms. I served the gravy over quinoa, which turned out to be a little weird texture-wise. I think this would be better served over rice. You will notice that this recipe has very little fat in it. Don't let that dissuade you; this recipe has a rich creamy texture nevertheless. I think the secret is the broth and the nutritional yeast. The recipe is from ohsheglows.com, and since I don't know a thing about cooking mushrooms, I followed it exactly (with the exception of serving it over quinoa instead of millet since that's what I had on hand). Enjoy!

Cozy Millet Bowl with Mushroom Gravy and Kale

Yield: 2 servings

Ingredients:

1/2 cup uncooked millet (makes ~2 cups cooked)

1/2 tsp extra virgin olive oil

2 cups chopped sweet onion (1 medium onion)

3 garlic cloves, minced

4 cups sliced crimini mushrooms (300 grams)

1.5 tbsp minced fresh rosemary

2 tbsp nutritional yeast

1.5 tbsp low-sodium tamari (soy sauce)

1/2 tbsp cornstarch

1 & 1/4 cup vegetable broth

1 cup fresh chopped kale, stems removed

Freshly ground black pepper & kosher salt, to taste

1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered.  Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.