2 Portabella Mushrooms, Chopped
1 C Milk
1 T Cornstarch
Vegetable Oil
Basil, Rosemarty, or Thyme
Hot Cooked Brown Rice
Broth
Make rice with broth. Meanwhile saute the portabella mushrooms in oil until tender. While they're sauteing combine the soy milk and cornstarch.
Add to mushrooms and bring to a boil, stiring occasionally so it doesn't burn. Add herbs to taste and cook until desired thickness has been reached. Serve over rice.
Portabella Mushrooms & Rice
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