Julie Stutzman - FB

1 ounce dried shitake mushrooms
3 T. onion powder
1 T. garlic powder
2 T. sea salt (optional)
1/2 t. ground black pepper
dash cayenne
1 t. dried thyme
1 t. dried oregano
1 t. paprika
1/2 t. turmeric
1 T. dried parsley
1 t. mustard powder
1/2 t. celery seeds
1 C. nutritional yeast
10 sun dried tomato halves (not the kind packed in oil) snipped into quarters (optional but recommended)

1 ounce dried shitake mushrooms 3 T. onion powder 1 T. garlic powder 2 T. sea salt (optional) 1/2 t. ground black pepper 1 t. dried thyme 1 t. dried oregano 1 t. paprika 1/2 t. turmeric 1 T. dried parsley 1 t. mustard powder 1/2 t. celery seeds 1 C. nutritional yeast 10 sun dried tomato halves (not the kind packed in oil) snipped into quarters (optional but recommended)

I highly recommend using a high powered blender instead of the food processor if you own one, but if you don’t make sure you blend the mushrooms alone first until a fine powder, then add rest of ingredients. Just add everything in the Vitamix, and run it until a fine powder.

To make broth or gravy: Broth:Add 1 tablespoon to a cup of water for instant veggie broth! For a lovely gravy:add 2 tablespoons of powder to blender with 1 ½ cups of water, 2 tablespoons cornstarch and blend, add to saucepan and heat until boil, then simmer no more than 2 minutes, whisking entire time.