Ingredients
1lbcremini mushrooms,sliced ¼-inch thick
¼medium onion,sliced ¼-inch thick
3tbspolive oil
½tspkosher salt
⅛tspground black pepper
1tspdried thyme
¼cupflour
4cupsunsalted vegetable stock,or mushroom stock
1½tspsoy sauce
2tspmiso,red, yellow, or white, optional
Preparation
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
On the baking sheet, mound the mushrooms in one pile and the onions in another, keeping the piles separate from one another. Sprinkle with the oil, salt, and pepper and toss to coat them.
Spread into an even layer on the baking sheet, still keeping the onions and the mushrooms separate, and sprinkle with thyme.
Roast for 20 to 25 minutes, or until deep brown. If the mushrooms are done before the onions, remove them from the pan, return it to the oven, and continue to bake until the onions are golden brown.
Transfer the mushrooms and onions to a saucepan. Over medium heat, add the flour and cook while stirring for 2 to 3 minutes or until the flour browns lightly.
Add the stock, ½ cup at a time, until 3 cups of the stock are used up. Stir well after each addition. Whisk in the soy sauce and miso (if using).
Bring the gravy to a simmer and cook for 3 minutes, stirring often. Adjust the consistency by adding more stock if it is thicker than desired. Taste and add more salt and pepper to taste.
Gravy can be served as is or pureed in a blender. The gravy will thicken slightly when pureed. After it is smooth, add more stock until the gravy reaches preferred consistency.
