Divine Mushroom Sauce
1 1/2 vegetable GF bullion cubes (enough for amount of water below)
3 cups water
2 tbsp. arrowroot flour
1/4 cup brown rice flour, finely ground
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 or 3 cups crimini mushrooms, thinly sliced
1 tsp dried thyme
1 teaspoon salt
healthy amount of freshly ground black pepper
1/2 cup white wine
3 tbsp braggs amino acids (or wheat free San J, but for this I prefer Braggs)
1/4 cup nutritional yeast
1/4 cup plain soy milk (or other non dairy milk)
Heat water. Add small amount to measuring cup and dissolve bullion cubes. Add rest of water, whisk in flour and arrowroot powder. Add Braggs to liquids. Reserve.
Heat the olive oil in a fry pan or dutch oven and saute the onions and garlic for three minutes. Add the mushrooms and thyme, salt, and pepper, and cook for another five minutes, stirring as needed. Add white wine and bring to a boil for a few more minutes. Add stock mixture (including flour, arrowroot, and braggs), bring to a boil again, and then simmer on low or medium for another fifteen minutes, stirring occasionally. Whisk in nutritional yeast and soy milk, and whisk for about a minute. Serve.
This sauce was so incredible I was swooning. You can leave out the flour if you like a clear, liquid gravy, but I like a little more substance to my gravies. It was very good even without the flour, though. The flavors in this are amazing!