- Sauté the onions and mushrooms until onions are translucent and the moisture is cooked out of the mushrooms, adding a little water or vegetable broth to keep them from sticking to the pan.
- Add remaining ingredients except for the Braggs and pepper and blend in a blender until smooth.
- Pour over the onion and mushrooms and stir.
- Cook until thickness desired.
- Stir in the Braggs liquid aminos and pepper.
- Serve over noodles, rice or potatoes.