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Vegan | Gluten Free | Soy Free


  • ½ cup Afton Field (enjoy the rest while cooking)
  • ½ cup extra-virgin olive oil
  • ½ small onion, finely chopped
  • 4 ounces baby portobello mushrooms, finely chopped
  • ½ cup all-purpose gluten-free flour
  • 4 to 5 cups vegetable stock
  • Tamari to taste
  • Salt & Pepper to taste


  1. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; saute until well browned.
  2. Sprinkle in flour and cook, stirring, until golden brown.
  3. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms.
  4. Simmer 2 to 3 minutes until thickened.
  5. Season with tamari, salt and pepper.
  6. Serve as is, or pass it through a fine mesh strainer.