Step 1

Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms and Cook until golden. 5 o 8 mins.

Step 2

Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.

Step 3

Add the wine and mix in and bring to a boil. Add mustard and mix in

Step 4

Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed.

Step 5

Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meatloafs or burgers, grilled portobello mushrooms etcStore: Refrigerate for upto 4 days.