2 Tablespoons olive oil 1/2 sweet onion, diced
2 garlic cloves, finely diced 6 cups sliced mushrooms
1 Teaspoon dried sage 1/2 cup flour (whole wheat is fine)
1/4 cup tamari 1/2 cup white wine OR water
1 teaspoon Worcestershire Sauce 4 cups water
Sauté onion and garlic in olive oil. Add mushrooms and sage, stir well to coat with oil, cover
and turn heat to medium. Simmer 30 minutes, until very juicy. Whisk in flour and cook 2-3
minutes, stirring constantly. Add tamari, wine and Worcestershire. Stir to completely combine.
Add remaining water, whisking well to avoid lumps. Simmer covered at least 30 minutes
before serving. Cover and refrigerate leftovers. Can be made ahead and reheated.