| Ingredients | |||
| Amount | Item | ||
| 1 | Yellow Onion, Sliced Thin | ||
| 1 | Shallot, Sliced Thin | ||
| 3 Lb |
Mushrooms, any kind (cremini), sliced if desired
|
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| 1/2 C | White Wine | ||
| 1/2 C | Vegetable Stock | ||
| 5 oz | Coconut Milk, optional | ||
| 1/2-1 C | Oat Milk, optional | ||
| 3-6 cups | Water, to cover | ||
| 1 Tsp | Ground Thyme | ||
| 1.5 Tsp | Ground Herbs de Provence | ||
| 1 tsp | Salt and pepper | ||
Procedures:
| 1 | Roast or saute Mushrooms until Fragrant | |||||
| 2 | Carmelize Onions and Shallots in Pot with light oil | |||||
| 3 | Deglaze with Wine and Stock | |||||
| 4 | Add Mushrooms, herbs, some water, and simmer. | |||||
| 5 | Add Coconut Milk and blend. | |||||
| 6 | Add Oat Milk and adjust seasoning/consistency. | |||||