¼ cup whole wheat flour

¼ cup nutritional yeast flakes

 

5 Tablespoons olive oil

3 ounces (about 8) shiitake, cremini or baby portobello mushrooms, thinly sliced 

1 red onion, thinly sliced

2 Tablespoons shiro miso

½ teaspoon salt

 

1 clove garlic, minced

 

¼ teaspoon ground pepper

 

3 cups water
1 teaspoon white wine vinegar

 

1)

Place the flour and the nutritional yeast flakes in large skillet and toast them over medium heat while stirring frequently. Do this for a few minutes until slightly golden.

 

2)

In a medium saucepan heat up the olive oil until hot. Add the mushrooms, onion, miso and salt and bring to medium heat for about 10 minutes. The onions should be translucent and the mushrooms should be tender. Add the garlic and saute for an additional 4 minutes. Remove from heat and slowly stir in the pepper, flour and nutritional yeast flakes, mixing together until it becomes pasty.

3)

Slowly whisk in the water a little at a time until everything becomes well mixed and there are no lumps. Whisk in the white wine vinegar. Bring the mixture to a boil then reduce heat and simmer until the sauce is thickened, stirring often. Keep the gravy in a covered container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Makes about 4 cups of Gracious Gravy.