Mushroom Gravy

[adapted from Reversing Heart Disease, by Dr. Dean Ornish, p. 430]

[seitan is pure Whole Wheat Gluten]

yield: 2 cups

Because of the earthy, full flavor of the shitake mushrooms, this pureed and strained brown sauce has the flavor and look of a rendered gravy. The seitan, a wheat product, gives it added texture.

1/2 cup hot filtered water (or more)

1/2 cup dried shitake mushrooms, tops cut up

1/4 cup apple juice

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

1/8 teaspoon dried sage

1/8 teaspoon dried oregano

1 cup thinly sliced seitan (see recipe for seitan)

extra of the spices above added to the seitan powder

salt

Bring 1/2 cup of water to a boil, add the dried mushrooms, and simmer for 30 minutes. Add more water as needed to keep the sauce from boiling dry. Pick the stems from the water and discard. Puree in blender with apple juice and spices. Pour back into the pan and add the sliced seitan. Simmer for 15 minutes. Add salt or white miso to taste. Serve warm over rice, other grain, or vegetables.