Mushroom Sauce

This is an easy sauce that you can use with many dishes....pasta, polenta, crepes, etc. The sauce is vegan and can be made gluten-free. Maitake mushrooms give your immune system a boost, so if they're available at your market, make sure you include them in this dish.

Mushroom Sauce

About 4 handfuls of assorted mushrooms, chopped

1/2 lg sweet onion, diced

3 cloves of garlic, diced

3/4 C vegetable broth

3 tsp flour (cornstarch for gluten free)

1 tsp fresh thyme

4-5 TBS of extra virgin olive oil or organic Earth Balance

2 tsp organic barley miso

2 TBS white wine or sherry (omit for vegan)

salt and pepper

Add olive oil or Earth Balance to a large saute pan. Add onions, garlic and mushrooms and saute over medium heat being careful not to burn the garlic. Lightly season with thyme, salt and pepper, then saute until onions and mushrooms are a light golden brown. Turn down the heat and sprinkle the mushrooms with the flour or cornstarch. Stir until the mushrooms are coated and the flour is no longer white. Add 1/2 C of the vegetable broth and the wine, continuing to stir. Allow sauce to thicken while simmering. Add the miso to the remaining 1/4 C of broth and whisk until dissolved. Add miso to the sauce and stir until blended. Makes about 2-3 cups.

NOTES: If using Earth Balance instead of the olive oil, keep in mind that it's salted and you will most likely not need to add more salt. The miso is also salty.