- 2 leeks, sliced (white and light green part only)
- 3/4 pound fresh mushrooms, sliced
- 3 1/2 cups water
- 1/2 tsp leaf oregano
- 1/2 tsp leaf sage
- 1/4 cup soy sauce
- 1/8 cup Marsala wine
- 3 1/2 tablespoons cornstarch mixed in 1/4 cup cold water
Place leeks and mushrooms in a pot with 1/2 cup of the water. Cook, stirring occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and stir until thickened.
Hint: This delicious sauce may be used as a topping for grains, potatoes or vegetables.