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Wok eggs, fried rice and hot Dry Noodles.
This all-purpose vegetarian gravy is so rich and full-flavored, the carnivores at the table likely will not suspect it’s meat-free. Pour it over mashed potatoes or roasted vegetables or even serve it alongside a roasted chicken or turkey. We build deep savoriness into it by browning the ingredients and deglazing the flavorful drippings. Plus, we use both miso and tomato paste to lend umami notes; soy sauce also adds depth of flavor and color. If you have dried shiitake mushrooms in your pantry, simmering one or two (broken into pieces) into the mix adds an extra layer of meaty flavor, but the gravy is delicious without them. If you’re serving a crowd, the recipe can be doubled, but use a Dutch oven instead of a saucepan. The gravy can be made up to three days in advance; store in an airtight container in the refrigerator and rewarm gently over medium just before serving.
tablespoons (¾ stick) salted butter
ounces cremini mushrooms, chopped
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