The inspiration behind this dish was chipped beef gravy on toast something my mother used to tell me that they ate growing up. Chipped beef is a salty dried beef that used to to be cooked up in a gravy and served on toast. Instead of beef (obviously) I used reconstituted wild mushrooms.
- 1 tablespoons vegan non-hydrogenated margarine
- 1 clove of garlic, minced
- 1 tablespoons all-purpose flour
- 1/2 cup non-dairy milk
- 1/4oz mix of dried mushrooms, soaked in 1 cup of hot water for 30 minutes (I used chanterelles Buy Now and black trumpet Buy Now)
- 1/4t salt
- 1/8t white pepper
- pinch cayenne pepper
In a medium saucepan over low heat add the margarine and garlic and heat until margarine is melted. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time and 3 tablespoons of the mushroom soaking liquid, increase heat to medium-high, and cook, stirring, until thickened. Stir in mushrooms, pepper, salt and cayenne, heat through and serve over toast.