Canned mushroom soap and sauces have lots of sodium and "questionable" ingredients. Plus some people do not like the taste of the mushrooms, so I made this sauce and removed the mushrooms after cooking.-Mike
Makes 1/3 cup (90 ml)
2 cups (480 ml) organic mushrooms, cut into large sections
2 tsp. (10 ml) each: cornstarch (known also as: cornflour or maize starch) and thyme
1 cup (240 ml) organic chicken or vegetable broth
1/2 cup (120 ml) white wine
some black pepper
4 Tbs. (60 ml) organic butter (can use gluten free almond butter)
olive oil
1. Sautée the mushrooms and thyme in some olive oil for about 4 minutes.
2. Stir in the broth, wine, cornstarch and pepper, cook until the sauce is thickened.
3. Remove from the heat, add butter, stir until butter melts.
4. Serve with or without the mushrooms, over meats, fish, vegetables, or rice.
