1 white onion, chopped (I used a sweet vidalia onion)
4 tablespoons of organic vegan butter
2 tablespoons organic olive oil
10 Organic Baby Bellas, chopped
3 cloves, organic garlic, chopped fine
2 tablespoons gluten-free organic Tamari (San-J.
24 oz. Organic vegetable broth
In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside.
Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough.
