Shiitake-Miso Gravy

• 1 12 cups vegetable broth
• 6 whole shiitake mushrooms, dried (5 or 6 whole, about 2/3 cup sliced)
• 1 tablespoon grapeseed oil (or other light oil)
• 1 clove garlic, minced
• 1 tablespoon flour
• 1 tablespoon miso, paste
• 1 pinch nutmeg
• 1 pinch cayenne

1. Warm up the broth and then add in the dried shiitake mushrooms.
2. Leave to sit and the mushrooms reconstitute.
3. (For me this takes about 10-15 mins).
4. Once ready, take them out and chop or slice them, saving the broth.
5. In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it.
6. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
7. Allow the gravy to come to a boil and then reduce heat to a low simmer.
8. Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using.
9. Adjust seasoning to taste with S&P.
10. By now the gravy should be thickened.
11. If you enjoy the texture of the mushrooms then you can go ahead and serve as is.
12. I like the flavour but not the texture, so I strain them out.
13. All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.

vegetable broth, shiitake mushrooms, grapeseed oil, clove garlic, flour, miso, nutmeg, cayenne

Taken from www.food.com/recipe/shiitake-miso-gravy-445127 (may not work)