Ingredients

• 1 medium Onion, sliced (284 g)
• 1 lb Button or Cremini Mushrooms, diced large (454 g)
• 4 large Portobello Mushrooms, sliced (397 g)
• 4 Garlic Cloves, minced
• 1 Tbsp Dairy-Free Butter (15 g)
• 1 tsp Paprika
• ½ tsp dried Thyme
• Salt and Pepper to taste
• 1 cup Vegetable Broth
• ½ cup Red Wine
• ½ cup unsweetened Dairy Free Milk
• 6 Tbsp Chickpea Flour
• ⅓ cup Hummus (75 g)
• Gluten Free Pasta, cooked

Instructions

1. In a large stock pot, add onion and mushrooms. Add a splash of water as needed, but keep in mind the mushrooms will exude liquid to aid in the cooking process. Cook until onion and mushrooms have softened.
2. Next add minced garlic, butter, paprika, thyme, salt and pepper. Cook for 1 minute, or until the spices and herbs become fragrant.
3. Add broth and wine to the onion mixture and cook until the mushrooms are cooked through.
4. In a small bowl, mix milk and chickpea flour until there are no lumps. Once mushrooms are cooked through, add hummus and the flour mixture, and stir well until the mixture has thickened and there are no lumps.
5. Serve over your favorite grain or pasta.