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INGREDIENTS:

2 Tbsp Vegan Stick or Butter

1 sweet onion, chopped

10 oz. Cremini (Baby Bella) Mushroom, wiped clean with a damp cloth and chopped or sliced

1 Cup Low Sodium Chicken Stock or Broth

1 Cup Unsweetened Original Ripple Milk or any plant based milk

2 Tbsp Flour

Salt & Pepper

DIRECTIONS:

Heat a deep 12″ skillet on medium high heat. Add your butter, then add the onions and some salt to taste. Lower the heat to medium-low and sauté until softened, stirring occasionally. About 5 minutes. Add mushrooms, some more salt just to taste. Sauté another 3-5 minutes. Sprinkle in the flour and store until all the moisture has been absorbed. Increase flame and whisk in the chicken stock. Bring to a boil then add your milk and keep stirring until it thickens. Season with pepper and serve over biscuits or mashed potatoes.