Photo: Jennifer Causey
Yield
Serves 12 (serving size: 1/3 cup)

How to Make It

Heat olive oil in a skillet over medium-high. Add shallots and mushrooms; sauté 8 minutes. Add sherry; cook 1 minute. Combine vegetable stock, flour, soy sauce, thyme, pepper, and salt; add to pan. Bring to a boil; cook 2 minutes or until thickened.

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