Baby Portabella Mushroom and Caramelized Onion Cream Sauce
Servings: 1
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound baby portabella mushrooms (crimini), very thinly sliced
- 1 large onion, very thinly sliced
- 1 clove garlic, crushed (or one frozen cube)
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- 1 cup soy milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat oil in a medium/large skillet over medium heat.
- Add onion and garlic and sauté until soft and caramelized, around 10 minutes.
- Add mushrooms and sauté until all the liquid is absorbed.
- Transfer onions and mushrooms to a large bowl and set aside.
- Melt margarine over low heat in the same skillet that the mushrooms were sautéd in.
- Add flour all at once and whisk until smooth.
- Add the soy milk, salt, and pepper, increase heat to medium, then whisk until smooth and thick, around 5 minutes.
- Return mushroom mixture to the skillet and heat through, stirring continuously.
- If sauce is too thick add additional soy milk or hot water to achieve desired consistency.
- Serve under Baby Portabella Mushroom Wontons.