Kasha with Two Mushrooms from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard

Ingredients

• 1 teaspoon dried thyme
• ½ pound white button mushrooms, thinly sliced
• 1 tablespoon plus 1 teaspoon olive oil
• 1 large leek, halved and thinly sliced, white and pale green parts only
• 2 tablespoons dry white vermouth or white wine
• 4 ounces fresh shiitake mushrooms, stems removed, caps thinly sliced
• 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
• 1 carrot, thinly sliced
• Salt
• Freshly ground black pepper
• 1 cup medium grain kasha
• 1 egg white