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Mushroom Gravy- Cook 1 drained (4 ounce) can mushroom stems and pieces (reserve the liquid), 2 Tablespoons flour, and 2 Tablespoons vegetable oil over low heat, stirring constantly until mixture is bubble; remove from heat. Add enough water to reserved mushroom liquid to measure 1 cup; stir into mushroom mixture. Add 1 beef bouillon cube. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in 4 drops bottled brown bouquet sauce.
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