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PdfFinely chop 2 tablespoons onion and sauté in saucepan in ½ cup grapeseed oil together with 2 cloves crushed garlic and 6 minced mushrooms. While sautéing, add ½ teaspoon dried thyme and ½ teaspoon dried basil. Cook over medium heat, stirring frequently, until well browned.
Add ½ cup unbleached white flour. Cook several minutes, stirring. Add 6 oz. brown ale such as Newcastle, and enough water to make gravy (vegetable cooking water is best if you have it). Add 3 tablespoons red or brown miso, 1 tablespoon tomato paste, 2 tablespoons dry sherry, and 1 tablespoon tamari.
Simmer slowly ½ hour and correct seasoning.
Makes about 1 quart of gravy.