Mushroom-Miso Gravy Ⓥ

• frying pan
• stockpan
• wooden spoon
• food processor
• whisk

• 2 t olive oil
• 1 t vegan butter
• ¼ c white onion, minced
• ⅓ pound mushroom caps, sliced (about 2 c)
• 3¼ c vegetable stock
• ¾ c dry white wine
• ¼ c flour
• 3 T nutritional yeast
• 2 cloves garlic, roughly chopped or crushed
• 1 T white or golden miso
• 1 T red miso
• 1 t Dijon mustard
• pepper
• salt

Heat the oil and butter for one minute over medium heat in the frying pan. Add onion and sauté, stirring constantly, about 4 minutes, until softened.

Increase to medium-high heat, add mushrooms, and sauté another 5-6 minutes, stirring often.

Meanwhile, keep the vegetable stock warm in the saucepan over medium-low heat.

Combine wine, flour, yeast, garlic, miso, and mustard in the food processor and process into a paste. Whisk this into the warm stock. Bring to a simmer.

Remove about 1 c of stock and set aside.

Stir mushrooms into the stock, then use the reserved stock to deglaze the frying pan, scraping well and adding everything to the saucepan.

Reduce heat to very low and let simmer gently for 30 minutes, stirring occasionally. Add pepper and taste to see if you need salt.

Adapted from the recipe for "Mushroom-miso-mustard gravy" in Crescent Dragonwagon’s Passionate Vegetarian.

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