Prep veggies: cut onion into small dice, mince garlic and thinly slice mushrooms.
Heat heavy skillet (I like to use cast iron) over medium heat. Swirl in 2 Tablespoons veggie broth and sauce onions for 2-3 minutes to soften. is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.
Add garlic and stir constantly for 30 seconds, until garlic becomes fragrant.
Stir in mushrooms, salt* and pepper and continue to cook over medium heat. Do not add more broth.....mushrooms will release natural juices, so the pan won't be dry for long. Stir occasionally and keep cooking for about 5 minutes.
Add balsamic vinegar to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize and vinegar cooks down.
Pour in wine and cook for 2 minutes, while stirring until it has mostly evaporated. If you prefer not to use alcohol, skip to the next step and add 1/2 cup additional stock.
Stir arrowroot into 1 cup of broth and mix into mushrooms. Continue to cook, stirring occasionally, while it reduces and thickens. This will take about 5 minutes.
Stir in yogurt, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
Sprinkle with fresh herbs (thyme, parsley, oregano or any combo), taste for seasoning, adding more S+P as desired.