This can solve the dilemma of how to make gravy when you're not roasting a bird. The wine and mushrooms lend a familiar, homey taste, while the miso adds depth that is sometimes missing from vegetable gravies.
Make Ahead: Can be prepared in advance and frozen or refrigerated for up to 3 days.
Servings: 4 cups
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/4 medium onion, finely chopped
- 2 cups sliced mushroom caps (about 1/3 pound)
- 3 1/4 cups nonfat vegetable broth
- 3/4 cup dry white wine
- 2 medium cloves garlic, cut into quarters
- 1/4 cup flour
- 1 tablespoon golden miso (sweet white miso)
- 1 tablespoon dark miso (traditional red miso)
- 3 tablespoons nutritional yeast (see TIP)
- 1 teaspoon Dijon-style mustard
- Freshly ground black pepper
Heat the butter and olive oil together in a large skillet over medium heat for about 1 minute. Add the onion and cook, stirring often, for about 4 minutes or until the onion begins to soften. Increase the heat to medium- high and add the mushroom caps. Cook, stirring often, for 5 to 6 minutes, until they soften. Remove from the heat.
Heat the vegetable broth in a medium saucepan or Dutch oven, preferably nonstick, over medium-low heat.
Meanwhile, combine the wine, garlic, flour, golden and dark misos, nutritional yeast and mustard in the bowl of a food processor. Pulse several times to form a paste. Transfer the paste to the warm vegetable broth, whisking to combine. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low until thickened. Remove a ladleful of this liquid and swirl it into the sauteed mushroom mixture, stirring well to dislodge any bits from the bottom of the skillet. Add the mushrooms, onions and pan juices to the broth.
Reduce the heat to low and cook, uncovered, for about 30 minutes, stirring occasionally. Season with pepper to taste. Transfer to a gravy boat or serving bowl and serve hot.
Adapted from "Passionate Vegetarian," by Crescent Dragonwagon (Workman, paperback 2002).
Tested by Leigh Lambert.
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