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Get Started - 100% free to try - join in 30 seconds
Yields 4 mushroom caps
2 tablespoons olive oil
1 tablespoon vegan margarine
4 large portobello mushrooms
1/2 cup chopped walnuts
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh sage, minced
1/2 small tin tomato paste
1/2 cup dry white wine
1/4 – 1/2 cup vegetable bouillon made from 1/2 cup water and 1 teaspoon vegetable bouillon powder
salt and pepper
1/4 cup vegetable bouillon from
3 tablespoon grated soy cheese
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