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3 1/2 cups low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces wild mushrooms, trimmed and chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/4 cup merlot or other spicy red wine
2 tablespoons reduced-sodium tamari
3 tablespoons nutritional yeast
2 tablespoons whole-wheat or spelt flour
1/4 teaspoon ground black pepper
1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes, until onion is translucent. Stir in mushrooms, rosemary, and thyme and cook another 2 minutes, until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining broth and bring to a simmer.
2. Meanwhile, in a small bowl, whisk together tamari, yeast, and flour to form a thick paste. Add mixture to skillet a teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and cook 1 minute, stirring constantly. Season with pepper and serve.
Recipe: Whole Foods Market
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