Mushrooms a la Bourguignonne

Ingredients:

2 pound button mushrooms or large mushrooms cut in quarters
4 leeks sliced into rounds (all the white and a slight amount of the green)
1 bottle burgundy wine*
4 medium carrots cut into chunks
3 tablespoon vegebase stock (powder)
1/4 cup soy sauce or Braggs amino (substitute 1/4 cup water and 1 tablespoon Marmite)
2 tablespoon fresh thyme or 1 tablespoon dry
brown rice flour as needed**

Instructions:

Place all ingredients minus the brown rice flour, into a slow cooker. Cook on high for 6 to 8 hours.

Taste and add salt and pepper as needed.

Then add brown rice flour a tablespoon at a time until desired thickness is achieved.

Serve with brown rice or whole wheat pasta.

*When using wine, opt for at least a moderate priced wine for a better taste.

**If you don’t have brown rice flour, grind some brown rice in a coffee grinder or blender.
Adapted from the original recipe from Dinner for Six at 8:00 by Christopher Carnrick.