A colorful salad of cooked green beans, roasted red pepper strips and marinated artichoke hearts looks and tastes terrific with this meatless version of a classic. Pass a plate of brownies for dessert.
Ingredients
1 5-ounce tube of 3-inch-diameter refrigerator biscuits
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 14 1/2-ounce can vegetable broth
1/2 cup Madeira
Directions
Preheat oven and bake biscuits according to package directions.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Add flour and thyme and stir 1 minute. Whisk in broth, then Madeira. Boil until mixture thickens to gravy consistency, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.
Split or cut open 4 biscuits (save remaining biscuit for another time; can be reheated). Place 4 biscuit halves on each of 2 plates. Spoon gravy over.
