3 tablespoons cooking oil
1 1/2 cup container mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup vegetable broth or prepared not chicken broth
1 cup unsweetened milk alternative
Salt and pepper to taste
Add 1 tablespoon of oil into a sauté pan over medium high heat.
When oil is heated through, add sliced mushrooms.
Sauté for 7-10 minutes, or until tender.
Pour mushrooms into a side dish, and return sauté pan to the stove.
Heat remaining 2 tablespoons of oil over low heat.
Whisk or stir in 2 tablespoons of flour.
Cook and whisk continuously for 30-35 minutes, or until roux is peanut butter brown.
Slowly and carefully pour in vegetable broth and milk while whisking continuously.
Simmer for 15-20 minutes.
Stir in sautéed mushrooms.
Salt and pepper to taste.