I created this to go with a beef roast but think it will be better on chicken, pork or even pasta. I’m allergic to red wine and red wine always goes best with beef.
1 cup dry white wine
1 cup almond milk, unsweetened
4 Tbs brown rice flour
1 Tbs margarine
1 Tbs olive oil
1 clove garlic, minced
1 tsp dried thyme
4 oz mushrooms, diced (I used a mix of portabello & shiitake)
Salt & pepper to taste
Add oil, margarine, garlic and mushrooms to a small sauce pan on medium heat. Cook for about 5-6 minutes, until mushrooms begin to release their liquid. Add almond milk and white wine. Sprinkle the flour into the sauce. Whisk until sauce begins to thicken. Add salt, pepper and thyme. Cook about 10 minutes, remove from heat and serve.
Note: I added 2 Tbs Worcestershire sauce to add more depth of flavor when serving it with beef.