- 2 tablespoons oil
- 3 to 4 small leeks, thinly sliced (include about 3 inches green stems)
- 1 1/2 cups sliced chanterelle mushrooms
- 6 tablespoons lightly pan-browned flour (see note)
- 1/4 cup nutritional yeast
- 1/4 cup tamari
- 1/2 cup golden sherry
- 1 cup boiling water
- Freshly ground black pepper
Heat oil in a large, heavy pot over medium-high heat. Add leeks and chanterelles and cook for 10 to 20 minutes, stirring occasionally, until soft and golden. Stir in flour, nutritional yeast, tamari, sherry and water. Reduce heat to low and simmer for 30 minutes. Season with pepper and serve.
If chanterelles are not readily available, you may substitute white or crimini mushrooms for up to half the chanterelles.
Browning flour enhances its flavor. The flour, when ready, should have a toasty, nutty fragrance. Place 1 cup flour in a cast iron skillet. Stir constantly over very low heat. Do not let it get too dark or it will become bitter and lose its thickening power altogether. It may be stored in a tightly covered jar in the refrigerator for several months.