|YIELDS: 8 Servings||PREP TIME: 8 mins||COOK TIME: 10 mins||TOTAL TIME: 18 mins|
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
- In a large pot, heat oil over medium-high heat.
- Add mushrooms and onion; cook and stir until tender, 8-10 minutes.
- Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer.
- 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.