Porcini Mushroom and Miso Gravy Recipe for Savory Dishes

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• olive oil
• 1
  onion
  finely sliced
• 4
  sprigs fresh thyme
  leaves picked
• 2
  tbsp
  plain flour
• 40
  g
  dried porcini mushrooms
• 650
  ml
  vegetable stock
• 150
  ml
  dry white wine
• 2
  tbsp
  miso paste
• salt & freshly ground black pepper

1. Warm a generous glug of olive oil in a frying pan over medium heat. When hot, add the sliced onion and fry for 8–10 minutes until soft and translucent. Stir in the thyme and flour, then cook for another 2–3 minutes to remove the raw flour taste.
2. While the onion cooks, place the dried porcini mushrooms, vegetable stock and white wine in a large saucepan. Bring to the boil over medium-high heat, then lower to a simmer and cook for 6–8 minutes until the mushrooms are very tender. Remove from the heat and stir in the miso paste until mostly dissolved.
3. Transfer both the softened onion mixture and the mushroom broth to a blender. Blend until completely smooth, adding a little extra vegetable stock if you prefer a thinner consistency. Taste and season with salt and freshly ground black pepper to your liking.
4. Return the blended gravy to a saucepan and gently reheat until piping hot. Serve immediately alongside roast vegetables, potatoes or a Mushroom Wellington for an especially delicious pairing.