INGREDIENTS

2 c	CRIMINI & BUTTON MUSHROOMS
1/4 clove	GARLIC
2 tbsp	GHEE
1 tbsp	RED WINE
2 tsp	ROSEMARY
1 pinch	SALT (MINERAL SALT)
3 tbsp	SHALLOTS
0 c	SPELT FLOUR
1 tsp	THYME (FRESH)
2 c	VEGETABLE STOCK

PREPARATION OF THIS HEALTHY RECIPE

1. Remove stems from mushrooms. Feel free to use any kind of mushroom combination you like! Shitakes and portabellos add depth and richness to this gravy.


2. Bring veggie stock to a boil in a medium saucepan. Add stems of all the mushrooms, rosemary, bay leaf, and thyme. Reduce heat. Simmer for 30 minutes. Strain and keep the liquid for later.


3. Slice mushrooms and shallots nice and thin. Heat ghee in a saucepan and add the shallots. Sautee over medium heat until the become translucent and soft. Toss in the mushrooms, and cook until soft. Add red wine vinegar. And sautee until all the liquid is gone. Remove from heat, and set aside.


4. In a medium saucepan, melt ghee over medium heat. Add the spelt flour. Mix thoroughly and let cook for just a few mintues until the mixture is brown and aromatic. Now, pour in the mushroom stock from step one. Bring to a boil and whisk until the gravy thickens. Pour in sauteed mushrooms. Serve piping hot over Mashed Cauliflower, Sweet Potatoes or Mushroom Mashed Potatoes.