Vegetarian mushroom sauce
Description
Homemade sauce is easy and quick to prepare. Trim the stems off all the mushrooms. In a medium saucepan over medium heat, bring the mushrooms and broth to a boil. Reduce heat to low and simmer gently for 30 minutes. Set aside. Finely chop the portobello mushrooms and set aside. Slice shiitake and cremini mushrooms thinly. Heat 3 tablespoons of butter in a large saucepan over medium heat, add the onion and cook until translucent, about 3 to 5 minutes. Add the sliced mushrooms and cook until mushrooms are soft, browned, and all liquid has evaporated. Add wine if needed and continue cooking, stirring constantly. Remove from heat and set aside. In a medium saucepan, melt the remaining butter with 1 tablespoon of flour over medium heat, cooking until golden brown, about 2 to 3 minutes. Gradually whisk in the broth and bring to a boil, stirring constantly until thickened. Add the mushroom mixture and thyme, stirring well to combine. Serve hot. The finished sauce can be stored in the refrigerator for several days.