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Jennifer Daniels: "This was good - I added too much salt (used bouil…" Read More
14Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 cauliflower (1 1/2-inch thick slices of, how-to below)
- 1 Tbsp. olive oil
- 2 tsp. rubbed sage
- salt
- pepper
- 2 tsp. Earth Balance
- 2 shallots (sliced)
- 1/4 tsp. salt
- 2 cloves garlic (minced)
- 1 cup oyster mushrooms (chopped, cut away tough stems and freeze and reserve for making stock later)
- 2 Tbsp. dry white wine
- 2 cups vegetable broth
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
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Reviews(1)
Jennifer Daniels 5 years ago
This was good - I added too much salt (used bouillon instead of broth) and I added eggplant slices to roast with the cauliflower. I also subbed powdered thyme for the sage!