Name: Seriously good mushroom gravy
Ingredients: 1 onion, sliced into crescents; 10 button mushrooms, thinly sliced; 2 garlic cloves, finely chopped; 3 cups vegetable stock; 1 tbsp miso paste; 2 tbsp wholemeal flour or cornflour if gluten free; 1 tbsp dark soy sauce

Ingredients

1 onion, sliced into crescents
10 button mushrooms, thinly sliced
2 garlic cloves, finely chopped
3 cups vegetable stock
1 tbsp miso paste
2 tbsp wholemeal flour or cornflour if gluten free
1 tbsp dark soy sauce

Method

Heat a wide pot or skillet over high heat, then add the onion and garlic and sauté until soft and golden brown, adding splashes of water as needed.
Add a little stock to the pan and stir until the liquid has evaporated. Add mushrooms, and sauté until soft.
Thoroughly mix the miso and wholemeal flour into the remaining stock until smooth, and add to the pan. Stir constantly until the gravy boils and thickens.
Once boiling, reduce the heat and simmer for a minute or two. Add the soy sauce and stir. Reduce the heat and simmer for a couple of minutes.

TIP: Suitable for home freezing: just defrost in the fridge the day before using, and reheat when ready.