Pacific Foods Organic Mushroom Broth Description
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USDA Organic
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Gluten Free
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Kosher
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Vegan
Rich & Earthy
Savory mushrooms, garlic and sea salt combine to make a fragrant, rich broth worthy of your favorite soups, risottos and pasta dishes.
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Organic
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Gluten Free
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Vegan
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Kosher
Get Creative in the Kitchen
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Use as a base for Asian noodle soups
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Add earthy richness to risottos
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Reheat leftovers by adding a little broth for an instant refresh.
Nourishing Foods
At Pacific Foods, we're dedicated to making the most nourishing foods possible from simple, carefully sourced ingredients.
Directions
Ready-to-use in any recipe calling for broth, stock or water. Do not microwave in container.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
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| Calories | 5 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 440 mg | 19% |
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| Total Carbohydrate | 1 g | 0% |
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| Dietary Fiber | 1 g | 4% |
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| Total Sugars | 1 g | |
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| Protein | 1 g | |
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| Vitamin D | 1 mcg | 6% |
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Other Ingredients: Water, mushrooms*, sea salt, garlic*.
*Organic
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Vegan Mushroom Gravy with Herbs
The holidays are filled with nostalgic flavors that become exponentially comforting each year they’re included in family feasts. One seasonal sauce that never ceases to invoke a strong sense memory is mushroom gravy. And with the help of a variety of mushrooms and a splash of tamari, you’ll wind up with rich umami flavor that'll make your family feel extra grateful. Pull out the Thanksgiving herbs and follow the below instructions for a gravy that’ll marry beautifully with any holiday dish.
Vegan Mushroom Gravy with Herbs
- 4 Tbsp. olive oil
- ½ lb. vegan butter
- ½ cup gluten-free flour
- 1 yellow onion (finely chopped)
- ½ lb. porcini or white button mushrooms (finely chopped)
- ½ lb. shiitake mushrooms (finely chopped)
- 1 Tbsp. garlic (minced)
- ½ tsp. dried thyme
- 3 cups mushroom broth (cold)
- ½ tsp. black pepper
- 2 tsp. tamari
- Fresh thyme leaves (roughly chopped, or fresh sage or rosemary)
- Heat thick-bottomed pot over low heat. Add olive oil and butter and melt.
- Add mushrooms and onions, stir with wooden spoon and sweat until soft. (Note: It may seem like there is a lot of fat in the pot but the mushrooms will absorb it, and release water as well. This is needed for thickening the gravy.)
- Add garlic, cook briefly and stir in dried thyme.
- Add flour and mix until it soaks up liquid and forms paste-like consistency known as roux.
- When roux is formed and hot, add ? of the cold broth and stir quickly and well until combined.
- Turn up heat under pot and stir in another ? of broth. Stir well until combined.
- Stir in last of the broth and combine well.
- Whisk in fresh thyme, pepper and tamari. Taste and adjust seasonings. (Note: If gravy is not thick enough, continue to simmer. If gravy is too thick, add more mushroom broth.)
Get these ingredients and more at Vitacost.com!
