Ingredients
Scale
- 4 ounces baby portobello mushrooms finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup onion finely chopped
- 4–5 cup vegetable stock homemade is the best
- 1 teaspoon soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
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First of all, in a large skillet, heat the olive oil over medium-high heat.
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Next, add the chopped onion and mushrooms to the heated olive oil. Cook them, stirring, until well browned, 8 to 10 minutes.
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Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
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Then, slowly whisk in vegetable stock, a little at a time, until you form a smooth sauce. Simmer for 2 to 3 minutes until thickened.
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Finally, season with soy sauce, salt, and black pepper and remove from heat.
- Prep Time: 5
- Cook Time: 25