Servings: makes 3 ½ cups
2 leeks, sliced (white and light green part only)
¾ pound fresh mushrooms, sliced
3 ½ cups water
½ teaspoon leaf oregano
½ teaspoon leaf sage
¼ cup soy sauce
1/8 cup Marsala wine
3 ½ tablespoons cornstarch mixed in ¼ cup cold water
Place leeks and mushrooms in a pot with ½ 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.