1 Medium onion (finely minced)
1/4 tsp Ground sage
1/2 tsp Dried thyme
1 tsp Minced garlic
10-12 Baby portobello mushrooms (wiped clean and diced)
1 tsp Salt
2 tbsp Arrowroot or cornstarch
1 quart Low-sodium vegetable stock
1/2 tbsp Low sodium soy sauce
Black pepper (to taste)
In a medium saucepan over medium heat add olive oil, onions, thyme, and ground sage.
Sautée for five minutes, or until the onion softens.
Next, stir in the garlic and cook, stirring often, for another minute.
Add the mushrooms and salt, stir and then cover the pot. Cook for 10 minutes over medium heat, stirring once in a while, until the mushrooms cook down.
Meanwhile, place the arrowroot or cornstarch in a small bowl or mug, and slowly pour in about a 1/2 cup of the stock, stirring constantly with a small whisk until the mixture is completely smooth.
Pour the rest of the stock into the mushroom mixture and let it come to a boil, uncovered, over medium heat.
When it boils, turn the heat to medium-low, and drizzle in the arrowroot or cornstarch mixture -- stirring constantly with a wooden spoon.
Whisk often, for another 10 minutes, or until the mixture is glossy and gently thickened. Add soy sauce and season liberally with black pepper. Serve hot.