Thyme And Mushroom Gravy

1. Heat oil in saucepan and add onion. Saute until golden.

2. Add herbs and mushrooms and cook until softened about 5 minutes. Stir in port, vegetable stock, Braggs and simmer, stirring until the gravy has thickened slightly about 3 to 5 minutes.

3. Remove bay. Pour into Gravy boat and serve.

4. Note Crusted Port is Vegetarian.

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Nutrient	Quantity
Total fats	27.3147 g
Protein	2.2904 g
Carbohydrates	16.9993 g
Energy	313.73 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2119 g
Water	359.2665 g
Aspartic acid	0.1456 g
Calcium, Ca	43.7 mg
Lutein + zeaxanthin	8.61 g
Fiber, total dietary	2.72 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	246.91 g
Niacin	0.4287 mg
Vitamin A, RAE	26.52 g
Arginine	0.1664 g
Riboflavin	0.0918 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.4128 g
Sodium, Na	661.1 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27.3147 g
Manganese, Mn	0.2197 mg
Fructose	2.1303 g
Proline	0.0192 g
Fatty acids, total saturated 16:0	3.1292 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0088 g
Sucrose	2.4238 g
Choline, total	10.504 mg
Sugars, total	7.9995 g
Serine	0.0336 g
Fatty acids, total saturated 10:0	0.0066 g
Fatty acids, total saturated 18:0	0.5558 g
Vitamin B-6	0.2075 mg
Selenium, Se	0.8 g
Ash	2.1291 g
Fatty acids, total saturated 18:1 undifferentiated	19.2744 g
Pantothenic acid	0.3294 mg
Phenylalanine	0.04 g
Copper, Cu	0.0823 mg
Betaine	0.187 mg
Thiamin	0.1244 mg
Methionine	0.0032 g
Iron, Fe	0.6198 mg
Carbohydrate, by difference	16.9993 g
Phosphorus, P	53.03 mg
Folate, total	30.4 g
Tocopherol, gamma	0.2241 mg
Lycopene	15.47 g
Alanine	0.0336 g
Valine	0.0336 g
Fatty acids, total saturated 18:2 undifferentiated	2.6653 g
Glycine	0.04 g
Carotene, alpha	141.44 g
Glucose (dextrose)	3.4393 g
Fatty acids, total saturated 14:0	0.0108 g
Zinc, Zn	0.3383 mg
Isoleucine	0.0224 g
Fatty acids, total polyunsaturated	2.8772 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.04 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	529.18 IU
Folate, DFE	30.4 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	12.724 mg
Phytosterols	83.67 mg
Fatty acids, total polyunsaturated 18:1 c	0.011 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.0224 g
Vitamin K (phylloquinone)	18.441 g
Fatty acids, total saturated	3.8573 g
Histidine	0.0224 g
Fatty acids, total monounsaturated	19.7313 g
Threonine	0.0336 g
Folate, food	30.4 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.9065 mg
Magnesium, Mg	18.21 mg
Lysine	0.0624 g
Potassium, K	275.86 mg
Cystine	0.0064 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	64	14.944	0.16
Bay leaf	1	0	0	0
Mushroom	1 cup	0	0	0
Vegetable stock	1 cup	11.05	2.0553	0.1547
purpose flour	2 tablespoons	0	0	0
thyme leaf	2 teaspoons	0	0	0
port wine	0.5 cup	0	0	0
dark soy sauce	2 tablespoons	0	0	0