Vegan Mushroom Gravy
Don't skimp on the mushrooms or miso - they add a richness and umami flavor that makes this gravy so delicious.
  • 2-3 pints shiitake mushrooms
  • 2-3 cups vegetable broth 
  • 2 Tbsp miso paste (to taste)
  • 2 Tbsp olive oil
  • 1-2 yellow onions
  • 3 cloves garlic
  • 3 Tbsp AP flour
  • 1 tsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary (or sub dried)
  • salt & pepper
  1. Prep veggies: dice shiitake mushrooms (including stems). Peel and dice yellow onions; peel and mince garlic. Mince herbs.
  2. Heat large skillet over medium, then coat with oil. Add mushrooms and sautee until browned and starting to get tender, about 5 min.
  3. Add onions and sautee until soft and transparent, around 5min. 
  4. Add garlic and cook until fragrant (approx 1-2 min).
  5. Sprinkle in AP flour, stirring to coat evenly for approx 2 min.
  6. Add herbs and 2 cups broth, as well as miso paste. Bring to a simmer, then cook for 2-3min.
  7. Transfer ingredients to blender (or large bowl for immersion blender). Blend until smooth, then return to skillet and heat through.
  8. Thicken gravy by removing 1/4 cup and whisking in 1-2tsp AP flour, then adding back to large batch. Repeat.
  9. Thin gravy by adding more broth as needed.