1 cup champagne
1/4 cup shallots, minced
salt, to taste
5 tablespoons vegan butter, divided
1 cup portobello mushroom soup
1/4 teaspoon dried sage
2 tablespoons all-purpose flour
1. Place the champagne in a small pot over medium heat and bring to boil. Reduce by 1/2. Add the shallots, salt, and 2 tablespoons butter. Cook for another 5 minutes.
2. Next, add the mushroom soup and sage. Mix well and cook for an additional several minutes. In a medium skillet, add the remaining 3 tablespoons butter.
3. When melted, add the all-purpose flour and combine well. While continuously stirring, add the champagne mushroom broth a bit at a time. Keep stirring until sauce is thick similar to a gravy.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-two....