3 1/2 cups vegetable broth, divided
1 Cup chopped onion
4 Cloves garlic, minced
8 ounces wild mushrooms, trimmed and chopped
2 Tbs fresh thyme, chopped
1 Tbs rosemary, chopped
2 Tbs tamari
3 Tbs nutritional yeast
2 Tbs almond flour
1/4 tsp pepper
Add 1/2 cup broth to a large skillet over over medium heat, bring to a simmer.
Add onion and garlic and cook until onion is translucent, about 4 minutes.
Stir in mushrooms, thyme, and rosemary, cook another 2 minutes or until the mushrooms begin to become tender.
Stir in remaining broth and return to simmer.
In a small bowl, whisk together tamari, yeast, and flour to form a thick paste.
Add paste to skillet 1 tsp at a time, whisking constantly to make sure paste is well incorporated.
Bring to a boil for 1 minute, stirring constantly.
Serve over your favorite grains, potatoes, etc.
This recipe is brought to you by the Health Starts Here program.