¼ lb. Mushrooms
1 Tbsp.
Non-Hydrogenated Margarine
1 Tbsp. Sunflower Oil
1 Cup Soymilk
3 Tbsp. Whole Wheat Flour
½ tsp. Parsley
½ tsp. Thyme, optional
½ tsp. Tarragon, optional
½ tsp. Rosemary, optional


Clean and dice mushrooms.
Sauté mushrooms in the margarine and oil until
they begin to brown.
Mix in the whole-wheat flour.
Gradually add the soymilk, and continue to cook
on low flame until the liquid thickens.
Add the seasonings and stir well.