Ingredients
Equipment
Method
Prepare the Aromatics
- Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Cook the Mushrooms
- Stir in the shiitake mushrooms and cook until tender, releasing their juices, about 5-7 minutes.
Season and Thicken
- Add the tamari, thyme, rosemary, sea salt, and black pepper, stirring to combine.
- Sprinkle in the cornflour and mix well to coat the vegetables evenly.
Add the Stock
- Gradually pour in the vegetable stock, whisking continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Incorporate the Miso (Optional)
- If using, dissolve the miso in a small amount of hot water and stir it into the gravy. (This adds an extra layer of umami flavor)
Simmer
- Allow the gravy to simmer for 10-15 minutes, stirring occasionally, until thickened to your desired consistency.
Blend (Optional)
- For a smoother texture, use an immersion blender to partially or fully blend the gravy. Alternatively, leave it chunky for a rustic finish.
Serve Warm
- Add in finely chopped parsley to finish
- Pour the gravy over your favorite dishes and enjoy!
Nutrition
Notes
*If subbing fresh mushrooms for the dried, don’t add them to the broth in step 1. Instead, add them directly to the pan when sautéing the onions so they can reduce in size and caramelize. Then continue with the recipe as instructed.
