1 tablespoon oil or margarine
1 small shallot, chopped
1 small garlic clove, minced
3 1/2 ounces chanterelle mushrooms, torn to long pieces
salt and pepper, to taste
cumin, to taste
few drops vinegar
1/2 cup plain nondairy milk
1 tablespoon flour
1. Heat oil or margarine in a skillet. Saute onions and garlic for a few minutes.
2. Add mushrooms and wait until they release their juices and absorb them back in. Add spices and vinegar.
3. Mix flour and milk, pour it over and stir until it thickens. Serve over mashed potatoes.