1 tbsp. butter
3 tbsp. sweet rice flour
1/2 cup any broth
1/2 cup milk (can use regular, soy, rice, almond, or whatever you have)
mushrooms, chopped and sauteed (I used about 1/2 pound)
salt and pepper to taste
Melt butter in a saucepan over med-low heat. Whisk in flour a little at a time until smooth, then remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Stir in mushrooms.
Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens. Add salt and pepper to taste.