POTATO AS ART

Maybe not!  But as dinner, absolutely.  With a rich mushroom gravy you can't beat it.

THE GRAVY RECIPE:

1 pint crimini mushrooms sliced
1 red onion chopped
1 oz vermouth (optional)
1 tablespoon light soy
1 tablespoon Braggs Liquid Aminos
4 cup Roasted Vegetable Stock
1 teaspoon granulated garlic
1 teaspoon onion powder
3/4 teaspoon dry thyme (crushed)
1 teaspoon dried rosemary (crushed)
Crushed black pepper to taste
Sea Salt if you need it.  The soy and Braggs should be enough.
 
Thickening Slurry:
1/4 cup whole wheat pastry flour (almost any whole grain flour will work)
1/4 cup water
Mix the two together until you have a smooth paste

In a dry non-stick skillet brown the mushroom and onions.  Keep them moving in the pan.  If they begin to stick, add a little of the stock.  When they are completely browned and caramelized, deglaze the pan with the vermouth (or a little of the stock).  Add the herbs and spices and mix them in well.  Add the remaining stock, soy and aminos.  Reduce everything to intensify the flavors.  Add the slurry and keep stirring over medium low heat.  If the gravy thickens too much, add some plain water and continue cooking until you get the consistency you want.