Pepper and Mushroom Sauce Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 15 ml (1 tbsp) light olive oil
• 227 g (8 oz) brown mushrooms, sliced
• 1 ml (1/4 tsp) salt
• 30 ml (2 tbsp) all-purpose flour "La Merveilleuse"
• 300 g (1 1/4 cups) vegetable stock
• 5 ml (1 tsp) onion powder
• 15 ml (1 tbsp) 4 pepper mixture, whole
• 30 ml (2 tbsp) gluten-free tamari sauce

PREPARATION

1. In a medium saucepan, sauté mushrooms in oil over medium-low heat for about 3 minutes. Add salt and sauté for an additional 2 minutes.
2. Add flour and cook for 1 minute, stirring. Gently pour in the vegetable broth, stirring with a whisk, then add the onion powder.
3. Continue to stir, bring gently to a boil and simmer over low heat uncovered for 5 minutes with pepper.  Add the tamari sauce and stir well.