Ingredients
2 tablespoons olive oil1 pound sliced fresh mushrooms1 large onion, finely chopped2 garlic cloves, minced1 teaspoon salt1 teaspoon white wine vinegar1/2 teaspoon dried thyme1/2 teaspoon pepper4 tablespoons cornstarch4 cups unsweetened almond milk
Preparation
In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.
