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Shiitake mushroom in a red wine sauce. 2 tablespoons olive oil 1 1/2 cup onion 8 ounces plus shiitake mushrooms 5 cloves garlic, minced 1 tablespoon fresh rosemary, chopped 2 tablespoons thyme 1 1/2 cup red wine 1 cup vegetable stock 2 tablespoons braggs amino acids 1 tablespoon tapioca flour Salt and pepper to taste On the stove top. Heat pan then oil. Once oil is hot add in onions and salt. Let onions cook down then add garlic then mushrooms. Soon after wine and spices. Reduce down add vegetable broth, braggs, and tapioca to thicken. Add pepper and addition salt to taste. This dish is great on mashed potatoes. I usually make it as a protein substitute on Thanksgiving and Christmas and it's always a hit.

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