Wild Mushroom Sauce

• 1/2 Cup (3 oz)Spectrum Olive Oil - Aisle 3
• 4 Cups (9 oz) Fresh Mushrooms, assorted varieties, sliced - Produce
• 2 Tbsp. Fresh Garlic, minced - Produce
• 1/2 Cup (2 oz) King Arthur's Unbleached Flour - Aisle 2
• 1 Tbsp. Napa Valley Champagne Vinegar - Aisle 3
• 3 Tbsp. Fresh Scallions, minced - Produce
• 1-1/2 Tsp. Hain Sea Salt - Aisle 2
• 3 Cups (1-1/2 pints) Original Almond Breeze - Aisle 1
• 1/2 Tsp. Simply Organic Black Pepper - Aisle 2

Heat oil in a large kettle. Add mushrooms, scallions, and garlic. Saute until limp, approximately 6-8 minutes. Reduce heat. Sprinkle flour over mixture. Mix well. Whisk 3-4 minutes and allow flour to cook. Heat Original Almond Breeze. Add mushrooms mixture, whisking continuously. Add vinegar, salt & pepper. Bring to almost simmering over low heat, whisking continuously.

Add 2 oz. of white wine for a special taste. Serve oer chicken breasts, spinach pasta or turkey tenderloins.

Source - Cooking With Breeze