• 2 shallot diced
  • 6 baby Bella diced
  • 2 Tablespoons vegan butter
  • 2 Tablespoons unbleached white flour
  • 1-1/2 cup plain soy milk
  • 1/2 teaspoons fresh rosemary
  • 1/2 teaspoons fresh thyme
  • Salt to taste


Sauté shallot with mushrooms add flour and herbs stir for 1 minutes.

Pour cold milk over the mixture while stirring until a creamy consistency. About 4 minutes.

Adjust seasonings.

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