Miso Mushroom Gravy

Serves: 4 / Prep: 10 minutes / Cooking: 20 minutes

Often making a favourite food a little healthier means sacrificing flavour. This is not one of those recipes. If anything, this vegan gravy is better than any meat-based one we’ve tried. The wine-soaked mushrooms explode with juiciness and the liquid combines the best of a rich ramen broth with the satisfying depth of homemade turkey gravy. Pour it over pasta and roast chicken, dip bread in it and, of course, drown potatoes. 

Ingredients

1 cup onions, chopped fine

3 tablespoon olive oil

2 ½  cups mushrooms, sliced into slabs

1 teaspoon dried rosemary or 2 tablespoons fresh rosemary

1 teaspoon poultry seasoning 

¼ cup red wine or 2 tablespoons red wine vinegar

2 cups Miso Base

2 tablespoons agar agar powder or cornstarch (see page X)

Salt and pepper to taste

Directions

  1. Warm a frying pan over medium heat. Add olive oil and onions and cook, stirring regularly, until they start to turn translucent. Add the rosemary and poultry seasoning and stir well. Add the mushrooms and stir some more. 

  2. Once the mushrooms get soft and wet looking, pour in the wine and Miso Base, then the agar agar. Keep stirring regularly. 

  3. Once the gravy is boiling, add salt and pepper to taste and serve immediately.