1 white onion, diced

2 ½ cups of sliced mushrooms

2 cups of vegetable stock

2 cloves of garlic minced

3 tbsp of wheat or all-purpose flour

1 tsp dried thyme

1 tsp black pepper

1 tbsp of soy sauce


Sauté diced onions in a dry pan over medium-high heat until they begin to stick or brown on the bottom (about 2 minutes), then deglaze with about 2 tablespoons of vegetable stock and add the mushrooms.

Sauté until the mixture begins to stick again, then deglaze with 2 more tablespoons of vegetables stock.

Add the garlic and sauté until the mushrooms are tender.

Add the flour, thyme, and black pepper and stir in until the mushrooms are coated.

Lower heat to medium, and stir often cooking for another minute.

Slowly whisk in the rest of the vegetable stock, the turn the heat to a simmer stirring in the soy sauce and cook an additional 5 minutes or until it reaches the desired texture.

Taste the mixture and add more seasoning if needed. Serve hot directly after removing from pan.