Morel Gravy (adapted from "Eat Local, Feel Noble, A Regional Foods COOKBOOK for Western MT," 2006, Lauren Smith Caldwell, pg.36).  Recipe by Crisse McMullan.

* Items in bold can be found at the Clark Fork River Market

Ingredients

8 Tbs. vegetable oil
3-6 cloves of garlic
3 slices of yellow onion
4 fresh morel mushrooms
8 Tbs. all-purpose flour
2 Tbs. nutritional yeast
4 Tbs. Bragg's Liquid Amminos
2 1/2 cups of water
1/2 tsp. ground sage
salt and freshly ground pepper
dash of balsamic vinegar
6 sliced button mushrooms (or local mushrooms that are avialable)

Directions

1. In medium saucepan heat oil on medium-low heat.  Add garlic and onions to cook for about 2 minutes.  Then add crumbled morels.  Sautee until everthing is tender.
2. Add the flour, yeast and Bragg's to make a thick paste.  Pull from heat (optional), so that it does not burn.
3. If removed from heat now return.  Gradually add the water, stirring constantly.
4. Bring the gravy to a boil, and allow to thicken.
5. Add pepper, mushrooms, and a couple of teaspoons of balsamic vinegar to taste.

*Gravy can be made thinner or thicker with the addition of more water or the addition of more flour.