Vegan Red Wine Braised Mushroom Sauce

This mushroom sauce just looks like autumn, with the deep brown color of the mushrooms and the aroma of the red wine.

Serve this mushroom sauce over flat noodles, rice, or as a topping for a veggie burger.

Recipe adapted from Eating Well magazine.

Ingredients:

2 T organic extra virgin olive oil 

1/4 cup organic red onion, minced

2 T organic unbleached all-purpose flour

Sea salt and pepper to taste

1 pound organic baby bella mushrooms, quartered 

3/4 c organic low-sodium vegetable broth 

1/2 cup vegan, organic red wine

1 T non-dairy butter

Heat oil in a large cast iron skillet, add onions and cook unti tender.  Add flour, salt, and pepper, stir to coat.  Add mushrooms, broth, and wine.  Bring to a boil, stirring until the sauce has thickened, and mushrooms are cooked through (roughly 15 minutes).  Remove from heat and stir in butter.

Serve warm.