— Denise Quinn

So there are a couple of ways that you can do this. One is that you can go to the grocery store and buy a non-alcoholic wine if you're still looking for that same type of flavor in your cooking. I don't do that. And I'm going to show you what I do and give you a couple of other examples. A good vinegar is a must in anyone's plant-based kitchen. So this is a white vinegar, it's a cucumber melon, it has a very nice fragrance and aroma to it, and it's not too acidic. And this is some wonder, some wonder beet juice. It's a product from Turkey. I happen to keep it in the fridge because lots of times I will use it to make a salad dressing. And what you're going to do is take about two tablespoons of the beet juice and you're going to add a drop of the vinegar because you don't want this to be overly acidic. And then you're going to make a red wine substitute, and it works very, very well. If you're wanting to use a white wine substitute, you could use apple juice with a drop of the same vinegar. Oh, a nice white balsamic I would recommend. But you can even use a white, uh, a white grape, uh, vinegar. And it's just kind of like what you did in high school when you were in chemistry lab. Uh, do as you oughta add acid to water. So you're gonna put the juice in first and then add a couple of drops of the vinegar of your choice. There are endless possibilities. I'm also a really big fan of using stock. I love a good homemade vegetable stock. I don't have to think about it. It's already there for me to decla. You can use, uh, a low sodium to, uh, excuse me, a low sodium, low sodium tamari or a low sodium soy sauce and maybe put a drop of vinegar, but just a drop. I have, uh, sometimes reviewed assignments from students who will use a quarter of a cup of vinegar. And aside from having your house have this very different aroma, the mushrooms will taste very, very acidic, and that's not what you're looking for. So do a Google show, uh, a Google search and see if you find something that you like, but about, uh, two tablespoons or a quarter of a cup of a juice that you like, and then a drop of a really good quality vinegar and I think that you will enjoy. That's how I cook my mushrooms most of the time.