Shiitake mushrooms and soy sauce add flavor and complexity to this simple vegetarian gravy, which can also easily be made vegan!

Preparation

In a small saucepan, immerse dried shiitake mushrooms in vegetable broth and bring to a boil. Simmer for 10 minutes, then strain out the shiitake mushrooms, if desired.

In a medium saucepan over medium heat, melt butter (or use cooking oil for vegan variation). Add shallots and fresh shiitake mushrooms and cook for 5 minutes, until tender and aromatic. Slowly stir in the flour and cook for 2–3 minutes—this will make the roux which will thicken the stock.

Slowly add broth to the above mixture, whisking to avoid lumps. Cook over low heat, whisking frequently, for about 20 minutes to ensure complete thickening and no uncooked flour residue.

Strain if desired, then season to taste with the soy sauce and pepper. More sautéed shiitakes can be added to accentuate the mushroom flavor,, and fresh herbs (such as rosemary, thyme, and sage) can be added to create your preferred flavor profile.