Autumn Mushroom Gravy

Autumn Mushroom Gravy

10g dried shiitake mushrooms, rehydrated OR
4oz fresh wild oysters
¼ C flour (use tapioca or potato starch for gluten-free option)

1 C veggie stock
¼ C nutritional yeast
1Tbsp soy sauce, tamari, or liquid aminos
½ tsp onion powder
1 Tbsp dried sage
½ tsp dried thyme

Saute mushrooms in heavy-bottomed saucepan over medium-high heat until browned, set aside. In small bowl, whisk together 1 C water or mushroom soaking liquid and 1/4C flour. Add to saucepan with remaining ingredients and bring to low boil. Reduce heat and simmer until desired thickness is achieved. Re-introduce mushrooms and stir for a rustic texture, or blend to create a smooth gravy.