Mushroom-Miso Gravy

Makes 4 cups

Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also have a tradition of bringing out a double batch of gravy for our staff Thanksgiving.”Chef Janine Doran suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch," says Doran. She suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch.

• 2 Tbs. olive oil, divided
• ½ cup red onion, diced (1 cup)
• 1 cup diced carrots
• 1 cup diced celery
• 1 small russet potato, diced (¾ cup)
• ½ cup frozen corn
• 2 cloves garlic, minced (2 Tbs.)
• 2 fresh sage sprigs
• 2 fresh thyme sprigs
• 2 cups mushroom broth
• 3 Tbs. nutritional yeast
• 2 Tbs. white miso
• 2 Tbs. low-sodium tamari sauce
• ½ lb. white or cremini mushrooms, sliced

1 | Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft and translucent.
Stir in carrots and celery, and cook 7 to 10 minutes, or until tender. Stir in potato and corn, and cook 5 to 7 minutes, or until most of liquid has evaporated. Add garlic, sage, and thyme, and cook 1 minute, or until garlic is fragrant.
2 | Stir in broth, nutritional yeast, miso, and tamari, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
3 | Meanwhile, heat remaining 1 Tbs. oil in large skillet over medium heat. Add mushrooms, and sauté 10 minutes, or until all liquid has evaporated.
4 | Blend mushroom broth mixture in blender in batches until smooth. Stir in mushrooms, and season with salt and pepper,
if desired.