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Title: Double Mushroom Sauce

1/2 C dried porcini mushrooms, soaked in very hot water for 20 minutes
1 T olive oil
3 - shallots, minced
1 C white mushrooms, sliced
1 1/2 C vegetable stock
1 T soy sauce
0 - salt and pepper
1 T cornstarch

Drain the mushrooms, reserving the soaking liquid. Strain the liquid and set aside. Chop the mushrooms.

Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots, cover, and cook until softened, about 5 minutes. Add all the mushrooms and cook for 2 minutes. Stir in the stock, soy sauce, and reserved mushroom soaking liquid and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low.

Whisk in the cornstarch mixture and cook, stirring, until thickened, 2-3 minutes.

From Vegan Planet
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