1 lb white mushrooms, chopped
3 tbs soy sauce
1 tbs oregano, dry
1 tbs sage, dry
2 tbs flour
Saute mushrooms (no oil) for 5-8 minutes or until soft.
Add soy sauce and 3 cups water, and bring to a boil. Add oregano, sage and corn starch.
Reduce to low heat and stir constantly until gravy reaches desired consistency.
Serve over rice or potatoes of your choice.