- 2 tbsp of butter
- 2 tbsp olive oil
- 1/4 medium onion, finely chopped
- 2 cups sliced mushroom caps (about 1/3 pound) or more
- 3 1/2 cups vegetable stock
- 3/4 cup dry white wine
- 2 cloves garlic, peeled and quartered
- 1/4 cup unbleached all-purpose flour
- 1 tablespoon golden miso (sweet white miso)
- 1 tablespoon dark miso (traditional red miso)
-or- 2 tbsp white miso
- 2 tablespoons nutritional yeast (see tips, below)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/2 tsp thyme
- 1/4 tsp sage
- 1 tbsp soy sauce
- 1 tsp worchestshire sauce
- 1 tbsp marsala
- 2 tbsp minced parsley
1. Melt the butter and olive oil together in a large skillet, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften add the garlic. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.
2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
3. Pour the wine into cup of emersion blender add flour, golden miso, dark miso, nutritional yeast, and mustard. Buzz together to form a paste.
4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean. Add spices and other ingredients.
5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Correct the seasonings with salt (you’ll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.