Mushroom Miso Gravy

Ingredients:
2 Tbsp. Mushroom & Sage Olive Oil
1 shallot, diced
2 tsp. fresh rosemary, chopped
1 Tbsp. flour
8 cremini or porcini mushrooms
3/4 c. vegetable broth
1 1/2 Tbsp. white miso
1 Tbsp. soy sauce or tamari
1/2 tsp. pepper

In a small saucepan, warm olive oil over medium heat, then saute' shallots and chopped rosemary for 1 - 2 minutes until softened and beginning to lightly brown. Add the mushrooms and continue to saute' for another 3 - 4 minutes. Sprinkle the flour over the mixture and stir to combine, then cook for about one minute. Begin slowly pouring in the broth, whisking to blend the flour into the liquid smoothly and break up any floury bits. Reduce the heat to medium-low, whisk in the miso and then whisk in soy sauce, continuing to whisk for 5 -6 minutes until lumps are gone and the gravy is smooth. Allow to simmer and continue reducing to your desired gravy thickness, about 2 minutes longer. Add in the pepper and taste for seasonings before serving.