Mushroom Sauce

from Vegan with a Vengeance by Isa Chandra Moskowitz

use for croquettes

fir a oasta saycem add 1/4 c flour to the broth/arrowroot mxiture

INGREDIENTS:

  • 3 c. vegetable broth
  • 2 Tbs arrowroot powder
  • 1 T olive oil
  • 1 small onion, chopped finely
  • 2 cloves garlic, minced
  • 2 c. crimini mushrooms, thinly sliced
  • 2 tsp dried thyme
  • 1 tsp salt
  • fresh black pepper
  • 1/2 c. white cooking wine
  • 3 Tbs soy sauce
  • 1/4 c. nutritional yeast flakes
  • 1/4 c. plain soy milk

INSTRUCTIONS:

  1. In a small bowl, whisk the arrowroot into the vegetable broth until dissolved.  Set aside.
  2. In a medium sauce pan, saute the onions and garlic in olive oil for 3 minutes.
  3. Add the mushrooms, thyme, salt and pepper and cook for 5 minutes, stirring occasionally.
  4. Add the white wine and turn the heat up to bring to a boil for 3 minutes.
  5. Add the soy sauce and the arrowroot/broth mixture.  Bring to a boil and then lower heat and simmer for 15 minutes, stirring occasionally.
  6. Add the nutritional yeast and whisk until dissolved.  Add the soy milk and whisk for another minute or so.
  7. Let cool for a few minutes before serving