Step 1

Heat 2 tablespoons butter in a sauté pan or saucepan over medium-high heat until melted.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and the excess liquid has mostly evaporated.  Add the flour and gently toss it with the mushrooms for 1 minute.

Step 2

Stir in the white wine and use a wooden spoon to gently scrape up any browned bits that have stuck to the bottom of the pan.  Add in the vegetable stock and thyme, and gently stir until no more flour clumps remain.  Continue cooking until the gravy reaches a simmer and thickens, then reduce heat to low.

Step 3

Briefly transfer about 1/3 cup of the gravy broth to a separate bowl and whisk it with the miso until smooth.  Add the mixture back to the gravy along with the remaining 1 tablespoon of butter, and stir until combined.

Step 4

Taste the gravy and season with salt and pepper, as needed.  If the gravy is too thick for your liking, feel free to also add in extra veggie stock to thin it out.  (Note that the gravy will thicken more as it cools.)

Step 5

Serve warm and enjoy!