10ounces (300 grams), fresh mushrooms, cleaned and chopped (see notes)
3 cloves garlic, minced
1 teaspoonmiso paste
2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1 tablespoonTamari or soy sauce
1 can (15 ounce/400 grams) cannelloni or other small white beans, rinsed and drained
1 1/2cups vegan mushroom broth or vegetable broth
Sauté the onions and mushrooms. Heat a large saucepan or skillet to medium heat. Once it's hot, add the onions and mushrooms. Stir and cook until the onions become translucent to golden brown and the mushrooms are soft. About 8 minutes.
Add garlic and spices. Lower the heat a bit, then mix in the garlic, thyme, black pepper, miso paste, and Tamari. Stir everything so that the mushrooms and onions are coated. About 30 seconds.
Add beans and broth. Mix in the beans and add the broth. Be sure to stir the bottom of the pan to ensure that the ingredients are kept from sticking. Simmer the gravy for 2-3 minutes to combine all the ingredients and warm up the beans.
Puree the gravy. Turn off the heat and use an immersion (stick) blender to puree the gravy ingredients. Use can also transfer everything to a blender. Puree until you have a texture you like.
Finish. Place the pan back on the stove and heat the gravy until it bubbles. Taste and add salt or more pepper.
This recipe yields 3 ½ - 4 cups. Nutritional information is calculated with a serving as 1/2 of a cup.
This recipe uses chestnut mushrooms; however, you can use a variety of fresh mushrooms. Consider baby Bellas, white button mushrooms, or a mix using portobello mushrooms or cremini mushrooms.
Add more broth if the gravy is too thick or if you reheat it. Simmer it on low heat for a few extra minutes if it is too thin. Adding more white beans will thicken it up if this doesn't work. Be sure to whisk the gravy well.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days. You may need to add a bit of broth or water if it gets thick as it sits.