You may also like
Categories:
butter olive oil cooking spray onion mushroom caps vegetable stock white wine garlic flour golden miso dark miso nutritional yeast mustard salt
Viewed: 44 - Published at: 5 years agoIngredients
- 1 teaspoon of butter or Better (see tips, below)
- 1 teaspoon olive oil
- Cooking spray
- 1/4 medium onion, finely chopped
- 2 cups sliced mushroom caps (about 1/3 pound)
- 3 1/4 cups vegetable stock (see tips, below)
- 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)
- 3 tablespoons nutritional yeast (see tips, below)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Method
- 1.
- Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute.
- Add the onion and saute, stirring often, for about 4 minutes, or until the onion begins to soften.
- 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 a food processor and add the garlic, 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 sauteed 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 saute pan clean.
- 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.