Sherried Leek and Wild Chanterelle Gravy

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Sherried Leek and Wild Chanterelle

Gravy

 

3 to 4 small leeks, thinly sliced

1 1/2 cups

sliced Chanterelle mushrooms

2 tablespoons oil

6 tablespoons lightly

pan-browned or oven-browned flour

4 tablespoons nutritional yeast

4

tablespoons soy sauce or tamari

1/2 cup golden sherry wine

1 cup boiling

water

freshly ground black pepper

 

In a large, heavy pot, cook leeks and chanterelles

in oil on medium-high heat for 10 to 20 minutes. Continue to stir as flour,

nutritional yeast, soy sauce, sherry and water are added..

Reduce heat to low

and simmer. After 30 minutes, season with pepper and serve. Serves

8.