I have several variations of this gravy recipe along with mushroom alfredo sauce, stroganoff sauce. This was an experiment that went very well, loads of flavor using soy sauce and red miso paste and here is the recipe! Enjoy :)
Pour it over breakfast patties, mash potato, veggie burgers, veggie loaf, chicken katsu, rice and my favorite, over pasta mama mia!
8 ounces of mushrooms of your choice, chopped
4 cloves minced garlic
½ cup of minced onion
1 Tbs olive oil
¼ cup white wine
3 cups of water
3 tsp vegetable paste or 3 cubed bouillons
1 tsp rounded red miso paste
1 T soy sauce
2 grinds of fresh black pepper
½ tsp Italian seasoning
¼ tsp sage
Flour mix in water to thicken gravy as desired
1. Set a medium stock pot to medium high heat. Add olive oil, onion, garlic and saute for 3 minutes then add the mushrooms and cook for another 2 minutes.
2. Heat on high, pour in the wine and reduce cooking off the alcohol. Add water and vegetable paste or bouillons, miso, soy sauce, pepper, Italian seasoning, sage. Bring to a boil then simmer for about 10-15 minutes. Add flour and water mixture to thicken as desired, stir frequently. Enjoy!
Servings: 2.5 cups
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