DF & GF Mushroom & Wine Sauce

I created this to go with a beef roast but think it will be better on chicken, pork or even pasta. I’m allergic to red wine and red wine always goes best with beef.

1 cup dry white wine
1 cup almond milk, unsweetened
4 Tbs brown rice flour
1 Tbs margarine
1 Tbs olive oil
1 clove garlic, minced
1 tsp dried thyme
4 oz mushrooms, diced (I used a mix of portabello & shiitake)
Salt & pepper to taste

Add oil, margarine, garlic and mushrooms to a small sauce pan on medium heat. Cook for about 5-6 minutes, until mushrooms begin to release their liquid. Add almond milk and white wine. Sprinkle the flour into the sauce. Whisk until sauce begins to thicken. Add salt, pepper and thyme. Cook about 10 minutes, remove from heat and serve.

Note: I added 2 Tbs Worcestershire sauce to add more depth of flavor when serving it with beef.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Sauces, Vegan. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s