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.