- 1 lb. portobello mushrooms or as many as you want (prewashed and sliced)
- grapeseed oil
- 1 large onion, cut in slivers
- green onions
- chicken broth
Most of this was “guesstimated” by my daughter.
First, saute onions (cut in strips) until caramelized. Remove onions and add mushrooms in more oil, until tender. Add 1 Tbsp, minced garlic. Add onions back to pot. Add green onions, to your liking (she put in about a cup). Add about 1/2 tsp of thyme and 1/4 tsp basil. Let it cook together on medium/low for a few minutes. Then add chicken broth (about 20 ounces). Let simmer and add 1 to 2 tsp. of arrowroot powder. Salt and pepper to taste.