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By Laura Moore (Published: Jan 1, 2003)

Directions:

Pour sesame oil into medium size frying pan, and place over med-high heat. Slice the mushrooms into slivers, and sauté in hot sesame oil until golden brown, stirring often to cook evenly. Once mushrooms are tender and golden, stir in the cumin. Taste, and add sea salt and black pepper to suit personal preference. Cover pan to keep warm, and set aside until ready to serve with gravy.

In a small or medium size sauce pan, whisk together the cold water and arrowroot powder. In a separate bowl, also whisk together the tahini and tamari until smooth, then stir into arrowroot and water mixture in saucepan. Place pan over medium high heat, and whisk almost constantly as the mixture thickens. Once gravy is thick, remove pan from heat, and keep covered until ready to assemble.

Just as both gravy and mushrooms are almost done, slice two bagels, (or use three pieces of toast), and place into toaster. When toast is ready, spread with butter or your choice of butter substitute, and place onto serving dish. Divide the sautéed mushrooms into equal portions and place on top of toasted bagels or toast. Sprinkle mushrooms with black or white sesame seeds, and pour a generous ladle full of gravy over each serving.
Serve as is, or place under broiler for 3-5 minutes to brown the top. Garnish with fresh parsley sprigs.

Variation: To add some more zip to this dish, add 1/4-1/2 tsp of grated fresh ginger to the gravy just as it is finished thickening. Great for breakfast, or a quick & easy lunch.