2 tbsp olive oil
1 pound sliced mushroom
1 large onion, finely chopped
2 garlic cloves, minced
1 tsp salt
1 tsp white wine vinegar
½ tsp dried thyme
½ tsp pepper
2 ½ tbsp cornstarch
4 cups unsweetened almond milk
Tools 
Large pot 
Cutting board 
Knife

1. In a large pot, heat oil over medium-high heat. 
2. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. 
3. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. 
4. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Note: You can use any kind of mushroom you like but if you have the ability to get a variety do so. I used shitake, oyster, king baby oyster, and beech mushrooms.