Servings: 6

8 Portobello Mushrooms (2 lbs) 8 Portobello Mushrooms (2 lbs)
1 tablespoon arrowroot powder 1 tablespoon arrowroot powder
1 cup vegetable broth 1 cup vegetable broth
2 teaspoons EVOO 2 teaspoons EVOO
2 leeks (white part only), fine chopped 2 leeks (white part only), fine chopped
1 carrot, fine chopped 1 carrot, fine chopped
1 celery rib, fine chopped 1 celery rib, fine chopped
1 tablespoon fresh chopped rosemary 1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage 1 tablespoon fresh chopped sage
1 tablespoon fresh chopped thyme 1 tablespoon fresh chopped thyme
2 tablespoons tamari 2 tablespoons tamari
½ cup dry white wine ½ cup dry white wine
salt and pepper salt and pepper
1 cup green peas 1 cup green peas
2 tablespoons nutiritional yeast 2 tablespoons nutiritional yeast

Make biscuits
Preheat oven to 400°F. Lightly spray the ramekins with EVOO and place on baking sheet.
Chop the veggies.
Add the arrowroot to the broth and mix, set aside.
Heat the 2 tablespoons of EVOO and saute the leeks, carrot, celery and portobello stems and caps. Cook for 3 to 4 minutes until the mushrooms release some of their water.
Why the mushrooms have softened, add the herbs, tamari, wine, salt and pepper. Mix to combine and cook until the liquid has been absorbed.  Add ½ cup of broth and mix until absorbed.
Add the remaining broth along with the peas, let the liquid reduce to barely half.
Add nutritional yeast.
Divide into ramekins and bake for 15 to 20 minutes until golden brown biscuits.