Ingredients

1 onion, diced

1 pound of mushrooms, any type and feel free to use a variety

1/4 cup dry white wine - water or vegetable stock can be substituted

6 garlic cloves, minced

2 cups vegetable stock

2 cups unflavored-unsweetened plant-based milk, I recommend cashew milk for its rich flavor and texture

1 tablespoon brown mustard

2 tablespoons cornstarch

1 tablespoon tamari or soy sauce

1 teaspoon herbs de Provence dried herb seasoning

1 teaspoon onion powder

fresh ground black pepper to taste

1 - 6 ounce can pitted black olives, sliced

3 ounces fresh spinach or kale, chopped

Instructions

1. In a large dutch oven or pot over medium-high heat, saute the onion in wine, water or vegetable stock if you’re not using wine, until translucent. Add the garlic, vegetable stock, milk, mustard, cornstarch, herbs, tamari, Worcestershire sauce, onion powder, and freshly ground pepper. Stir until thoroughly combined.

2. Add the mushrooms, olives and bring to a boil, then reduce hit so you have a gentle rolling simmer. Cook for 15 minutes, stirring occasionally to prevent sticking.

3. Add the spinach or kale, and simmer for an additional 5 minutes.

4. Serve over boiled baby potatoes, mashed potatoes, tossed with your favorite pasta, or cooked grains such as wild rice, brown rice, or farro.

   Yield: 6 servings