Vegan | Gluten Free | Soy Free

 

Ingredients

• 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

 

Instructions

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.