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Vegan (with vegan butter), gluten-free (with gf flour)
Adapted from Oh My Veggies
1/2 small onion
12 oz. mushrooms
3 cups vegetable broth
1/4 cup white wine (or dry sherry)
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/8 tsp. salt
2 Tbsp. flour + 3 Tbsp. water
2 Tbsp. butter (I use Earth Balance)
Finely dice the onion, and thinly slice the mushrooms.
In a skillet over medium heat, saute the onion for 1 minute.
Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
Add broth, bring to a boil, and cook for 10 minutes.
In a small bowl, whisk together flour and water. Add to skillet and stir.
Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.
*Note: to make easy mashed potatoes, I peel, dice, and steam the potatoes (gold potatoes are great) for about 10 minutes or until very soft. Then immediately transfer them to a bowl, add a little vegetable broth, Earth Balance butter, and a touch of salt. Mash, done, delicious!