Mushroom And Edamame Bean Brandy Cream Sauce

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2 tbsp olive oil

2 tbsp Earth Balance Buttery Stick

1/2 cup cashew cream

1/2 cup white wine

2 oz. brandy

3 leeks, rinsed well, halved and sliced finely

1 tbsp all-purpose flour

3 cups mushrooms, sliced (cremini, shiitake and oysters are nice and can be found in most places)

1 cup frozen or fresh edamame beans

1 tbsp Better than Bouillon vegetable stock paste

4 or 5 sprigs of fresh thyme or 1.5 tsp dried

sea salt and fresh pepper to taste

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