INGREDIENTS
1 pound mushrooms, including stems
⅓ cup chopped onion
5 cloves garlic, minced
½ cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon ground black pepper
2 tbsp olive oil
INSTRUCTIONS
Chop mushrooms and put in a pot with 1/2 cup vegetable stock
Cover and Boil for 5 minutes and reduce to a simmer and cook for another 40 minutes
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Then add reduced mushrooms Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
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