Ingredients:
1/2 cup onions, chopped
1 cup fresh mushroom pieces ( finely chopped or diced)
1 cup sodium-free vegetable broth
3/4 cup tomato puree
1 tablespoon cornstarch ( dissolved in little cold water)
1 tablespoon white wine
1/2 teaspoon black pepper
1 dash Tabasco sauce
Directions:
In a small saucepan, saute onion and mushrooms in a small amount (one tablespoon of Canola) oil.
Mix dissolved cornstarch into a cup of vegetable broth.
Slowly add to onions and mushrooms.
Add the other ingredients too.
Check the seasonings and cook gently until thickened.
Use on vegetables, over cooked rice or noodles, in casseroles, or over mashed potatoes.
Servings: 5
Time preparation: 5 min.
Time total: 20 min.