• 2 Tbsp olive oil
• ½ med. onion finely diced
• 3 cloves garlic
• 1 lb. mushrooms (we love organic portabellos)
• 2 Tbsp cornstarch
• 1 cup chicken stock
• ½ cup white wine
• ½ cup almond milk
• 4 ounces soft goat cheese
• ½ tsp dried thyme
• to taste salt and pepper
• ¼ bunch fresh parsley
• 2 oz. manchego or other firm goat cheese

INSTRUCTIONS:

1.  Heat the olive oil in a skillet.  Add the onion and saute for 2 minutes.  Add the mushroom, herbs and garlic.  Saute until the liquid has cooked out of the mushrooms (about 8 minutes)
2. Deglaze the pan with the white wine and allow to reduce
3. Whisk the almond milk  and goat cheese together.  Add to the pan and bring to a simmer for 5 minutes.
4. Sprinkle in the firm cheese and incorporate.
5. Add the cornstarch to the chicken stock and whisk to combine.  Add to the pan with salt and pepper.  Allow to reduce until it coats the spoon and is a suitable thickness for pasta.

Serve: Over Pasta or as a protein gravy
Pairs with: Meatballs or grilled chicken over pasta.  Also makes a wonderful gravy over fried or grilled chicken and beef.
Yields: 3 cups of sauce
Level: Intermediate
Time: 30 minutes