4tbspcooking wine(optional, you can also use white wine)
¾cup(180ml) water or ( or vegetable broth)
¾cup(180ml) dairy-free milk(I use unsweetened soy milk)
1tbspsoy sauce(or tamari sauce-gluten-free sauce)
Fresh parsley(for garnishing)
Heat oil in a pot or pan, add onion and saute for 3 minutes or until brown then add garlic and saute again.
Add mushroom and fry for about 5 minutes until they are brown and soft.
In a separate bowl mix cooking wine, water, and soy sauce. Pour in the pot and mix well.
Add onion and garlic powder, salt and pepper and chili flakes. Let it boil.
Make a mixture of cornstarch and dairy-free milk. ( I tried using almond milk and soy milk. You can also use coconut milk or oat milk).
Pour in the pot and mix well. Lower the heat and let the sauce thicken. (you can add nutritional yeast on this step).
Taste and add spice or seasoning according to your taste preference.
Serve with white rice or pasta of your choice and garnish with fresh parsley.
Using wine for this recipe is optional. You can also use white wine, I tried with and without cooking wine. The flavor is strong and overpowered the garlic so I prefer without cooking wine.
To make this gluten-free you can use gluten-free all-purpose flour to replace cornstarch.
Feel free to add another clove of garlic for that extra strong flavor.
I use both white button mushroom and canned button mushroom.
Nutrition 102 cal(per serving) | Total Fat 1.3g | Saturated Fat 0.1g || Cholesterol 0mg | Sodium 372mg | Carbohydrates 14.6g | Dietary Fiber 2.5g | Sugar 2.8g | Protein 5.9g | Calcium 21mg | Iron 1mgDid you make this recipe? Tag me on Instagram @therunningbaker24 or #therunningbaker24