INGREDIENTS
1/2 oz
porcini mushrooms
2 tbsp
olive oil
1 large
leek
1
celery stick
3
garlic cloves
10 sprigs
thyme
15
crimini/swiss brown mushrooms
1 medium
sweet potato
3 cups
vegetable stock
1 tbsp
tamari wheat-free soy sauce
1/2 tsp
dijon mustard
2
bay leaves
1/2 tsp
pepper
1 tsp
lemon zest
1 1/2 tbsp
lemon juice
3 tbsp
almond butter