Vegan Scallops With Creamy Mushroom-Leek Sauce - The Wild Vegans

Ingredients

• 4 large, thick-stemmed king trumpet mushrooms (see Tip)
• 2 tbsp. vegan butter (soy-free if necessary)
• Salt and black pepper to taste
• 1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed
• 1 garlic clove, minced
• 1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
• 1 tbsp. brown rice flour (or other gluten-free flour)
• 1/2 cup vegan white wine
• 1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)