Pecan Mushroom Sauce

2 cups mushrooms, thinly sliced
2 tablespoons oil
1 onion, minced
3 tablespoons almond butter
2 tablespoons tamari
1/2 cup pecans, chopped
1 1/2 cups water
1/4 teaspoon salt
1/8 cayenne (optional)

Sauté the mushrooms in the oil until they begin to brown. Add the onion and cook until it becomes translucent. Add the remaining ingredients, and cook on low heat until the  sauce thickens. You can add more water to make a thinner sauce. Serve over potatoes, sliced toast, or gluten (seitan).