- 1/2 cup dry white wine
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound sliced fresh mushrooms
- 1 tbsp paprika
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 3 tbsp flour
- 2 cups soy milk
- 1 cup vegan sour cream
- salt and pepper to taste
Add the paprika, soy sauce and mustard and stir well. Slowly add the flour, stirring constantly, until you have a smooth paste.
Add the soy milk, bring to a boil, then turn heat to low and simmer until the mixture begins to thicken, about 5 minutes.
Add the vegan sour cream, salt and pepper and heat throughly.
Serve over pasta, rice or baked potatoes.
Reprinted with permission from The Compassionate Cook Cookbook.