< Back

YIELD: 3 1/2 cups

 Time: 30 minutes

Ingredients

  • ½ cup extra-virgin olive oil
  • ½ small onion, finely chopped (1/2 cup)
  • 4 ounces baby portobello mushrooms, finely chopped (1 cup)
  • ½ cup all-purpose flour
  • 4 to 5 cups vegetable stock, preferably homemade, as needed
  • 1 teaspoon soy sauce, more to taste
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Step-1: In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
  • Step-2: Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Recipe by: MELISSA CLARK

Schedule Your Mind-Body Smile Wellness Session
If you’ve liked this page, please give us a thumbs up on Facebook.