Rosemary Mushroom Au Jus This is a great vegetarian sauce the can be served with vegetable meat loaf and is delicious on seared tofu. It can even be used as a stir-fry sauce for tofu, tempeh, seitan and your favorite vegetables. If you're using it with chicken, I suggest replacing the water with chicken stock for a richer poultry flavor. Makes 2 Cups.
	Ingredients: 1/2 tablespoon olive oil 1/4 teaspoon ground coriander 1/2 tablespoon minced garlic 1/4 teaspoon sea salt 1 cup chopped onions 1/4 teaspoon freshly ground black pepper 1/4 pound button mushrooms, sliced (about 1 cup) 5 teaspoons tamari soy sauce 1/4 teaspoon dried rosemary 5 teaspoons rice wine (mirin) 1/8 teaspoon dried oregano 2 1/2 tablespoons arrowroot 1/8 teaspoon dried thyme
	Instructions: 1. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and onions and cook, stirring until the onions are translucent, about 3 minutes. Add the mushrooms and cook, stirring, for 5 to 7 minutes more or until the mushrooms are tender. Add the dried herbs, salt, and pepper. 2. In a saucepan, combine 3 cups water, the tamari and wine. Bring to a simmer and add ingredients from the skillet. Simmer for 10 minutes. 3. In a small bowl, stir together the arrowroot with 2 1/2 tablespoons water, then add to the simmering sauce. Cook, stirring, for 2 to 3 minutes. Store, covered, in the refrigerator for up to 3 days.

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