Directions 6 steps | 25 Minutes
Measure and prep all ingredients.
In a small bowl, whisk together 2 tablespoons of vegetable broth and white miso. Set aside.
In a large saucepan over medium-high heat, heat the olive oil. Add the shallots and mushrooms and cook for 5-8 minutes or until the mushrooms are well browned and softened.
Sprinkle in the flour and cook. Stir until golden brown, about 3-5 minutes.
Slowly whisk in the remaining vegetable broth. Stir in the miso mixture, thyme, sage, soy sauce, salt and pepper to taste. (See notes.)
- It is important to have a good vegetable broth to produce delicious gravy.
- If a smooth gravy is desired, use an immersion blender to blend until smooth.