Instructions: Saute the mushrooms and leeks in 1/4 cup water with the oregano and thyme for 10 minutes. Mix the arrowroot or cornstarch and tamari with 2 cups of cold water. Add to the mushroom leek mixture. Cook over low heat, stirring frequently until it thickens (about 20 minutes).

Helpful hints: Use 1 chopped onion if no leeks are available. Serve over rice or other grains, potatoes, griddle cakes, waffles, bean or grain loaves or burgers or vegetables.

Cuisine:
"African/middle Eastern"

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