I encourage you all to check out the website, it is a huge source of ideas.
You will find wild rice stuffings, many gravies and sauces, pies and other
Here are two that I posted years ago, I make them every year.
1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 - 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
1/2 cup white winea or broth
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or EnerG if you are vegan (optional)
salt if you need it
sautee all the veggies in white wineor broth, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.
Mix veggies with bread cubes. Add egg and enough broth to make it all
quite moist but not soupy, you know, just right.
Bake covered about 30 minutes, uncover and bake 15 minutes more.
Serve with mushroom gravy.
This is good on anything. Can be vegan or dairy.
Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic
sautee all in about 1/3 cup white wine
When veggies are soft, add about 2 - 3 tablespoons of flour, stir and
cook for a minute or two
add about 2 cups of one of the following: veggie broth, chicken flavor
veggie broth, or nf milk, use dairy or lf soy or rice, they all work
Stir and heat til thickened.
If you want a creamier, near strogonav sauce, add about 1/3 cup yogurt
but add some of the sauce to the yogurt, then add back to sauce. Heat
this all together but do not boil
If you want it darker, richer, add a bit of soy sauce or Bragg's Aminos.
Jan Gordon <jrg14@xxxxxxxxxxx>
College of Agriculture & Life Sciences
Office for Research, Ag. Experiment Station
245 Roberts Hall, Ithaca, NY 14853
(607) 255-2552 -Fax: 255-9499