Ingredients:
8 oz baby portabella mushrooms (or cremini mushrooms)
1-2 Tablespoons Enzo organic olive oil (see our post on Enzo Olive Oil)
1.5 Tablespoons organic all purpose flour
3-5 prunes (soaked in boiling water and blended)*
1 cube of low sodium garden veggie bouillon cube (vegan and gluten free)
2 cups boiling water
2 cloves of garlic
salt and pepper*
splash of almond milk* (Three Trees unsweetened organic almond milk contains only almonds and filtered water [no fillers!])

*optional

Directions:

Wash and cut mushrooms into thin slices. Set aside while you prepare the vegetable broth and diluted prune puree.

Prepare the vegetable broth by adding the boullion cube to 2 cups of boiling water. Allow the cube to dissolve. You may break up the cube with a fork or spoon to speed up the process.

Prepare diluted prune puree by soaking prunes in boiling water. This mixture makes a great substitute for Marsala wine. Make sure the prunes are covered. Allow approximately 10 minutes for them to soak. Transfer the soaked prunes (and the water) to a blender and blend until the prunes become liquified.

Heat organic olive oil in a deep skillet on medium heat. Add the mushrooms and sauté them for about 5 minutes. Add minced garlic (and/or salt and pepper if desired). Add organic flour and gently stir using a wooden spoon. Add diluted prune puree to the skillet and mix everything with a whisk. Add the vegetable broth and continue to mix everything together. Bring sauce to a boil, then reduce heat to simmer. The sauce will thicken slightly. Continue stirring until the sauce has a gravy-like texture or your desired texture. Remove from heat and add a splash on almond milk if you desire.