This miso mushroom gravy is so delicious and so easy to make, you might never go back to instant gravy again.
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Serves
10
Dried Porcini Mushroom
Vegan Butter
Onion
Mushroom
White Miso
Soy Sauce
FlourÂ
Vegetable Stock
Serves
10
Dried Porcini Mushroom
Vegan Butter
Onion
Mushroom
White Miso
Soy Sauce
FlourÂ
Vegetable Stock
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Step 1.
Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Set aside and leave to soak.
Step 2.
Chop the onion and the mushrooms.
Step 3.
Heat the butter in a medium saucepan over a low-medium heat, and cook the onion for about 5 mins until translucent.
Step 4.
Add the mushrooms and season well with salt and pepper. Cook for another 8-10 mins until softened.
Step 5.
Boil the kettle and add 800ml of boiling water to a heatproof bowl. Add two stock cubes, the miso and 1 heaped tbsp of flour. Whisk well until there are no lumps.
Step 6.
Add this stock to the pot along with the dried mushrooms and their soaking liquid. Take care not to add the grit at the bottom of the bowl.
Step 7.
Gently simmer for 10-15 mins to thicken, then blend with an immersion stick blender or in a blender. Add the smaller amount of soy sauce, taste and season with salt and pepper. Then taste and decide if you would like to add a little more soy sauce.
Step 8.
Return to the heat if you want to thicken it up.
Enjoy immediately or store it in the fridge for up to 3 days and heat it up gently on the hob or in the microwave.
Will keep frozen for up to three months.
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