INGREDIENTS
1/3 cup
extra virgin olive oil
4 cups
mixed wild mushrooms, chopped
Salt and freshly ground black pepper
2 cloves
garlic, (minced)
1
shallot, (minced)
1 tsp
dried rosemary
1 tsp
dried oregano
1/2 cup
tomato sauce
1/4 cup
red wine
1/2 cup
vegetable broth
1 tbsp
non-dairy butter
1/8 cup
fresh parsley leaves, (chopped)
1 cup
vegetable broth
3 cups
soy milk
1 cup
cornmeal
3 tbsp
non-dairy butter
Salt and freshly ground black pepper