Mushrooms and Pine Nut "Gravy"

Invention in cooking can turn out well or really suck!

Tonight, it turned out really well!

I love pesto, but on a no-oil plantstrong, vegan regimen - you have to be inventive to sample flavors you love. I don't eat the faux vegan foods - like the vegan cheese everyone raves about. OIL and CALORIES I can skip. But I do love pine nuts, italian flavors, and mushrooms. Here is my latest creation

Italian inspired Mushrooms with Gravy

Tonight, I used red and white qunoa as my pasta. You could use whole wheat or Jerusalem artichoke pasta instead. I make a full cup of dry quinoa so I have leftover to make a salad tomorrow :).
1/2 C white quinoa
1/2 C red quinoa
2 C vegetable broth Pacific Natural Organic
Put all in a pot and bring to a boil. Lower the heat, simmer, cover for about 15-20 minutes. Check out the "learn to make: quinoa" recipe on Whole Foods recipes at their web site or on the iphone app!

First - 8 oz of mushrooms. I used white pearl. I also like brown pearl or crimini. Cut them up, slice them up or throw them in whole. As you like it!

I use a spoonful of veggie broth to coat the bottom of the saute pan, and add the mushrooms. Cook over a medium heat. About 5 minutes or so and they start to soften and release water. Add more veggie broth if it evaporates. Push the mushrooms around to coat their surface in the broth so they don't stick to the pan.

I also added about 1/4C white wine for flavor. My current favorite is Eco Domani Pinot Grigio. The best < $10 wine around!

While the shrooms are cooking, start the "pesto gravy."
First you make a roux or paste-like base:
I didn't have any fresh basil, but next time I'll definitely have some.
I used a half bag, 1.5 oz of pine nuts Melissa's Organic
Add a teaspoon full of chopped garlic (I use the prechopped organic kind that is already a little creamy) or 1-2 cloves of fresh garlic depending on how garlic-y you like it.
Add your fresh basil here. Or do as I did and use about a 1/4 tsp or so of dried Italian seasoning.
Chop in a food processor and blend till creamy. You may need to add just a bit of veggie broth or wine to keep it from being dry.

Turn this out into the pan with the mushrooms. There should be liquid in the saute pan and that will turn the roux into gravy. Stir until the roux and liquid are mixed into a nice sauce. Add 2 sliced and halved Roma tomatoes and cook on low heat. You don't want to turn the tomatoes to mush, so keep the heat low.

Meanwhile, finish the quinoa and put your serving onto your plate. Top with the mushrooms, tomatoes and pine nut gravy.

Enjoy!