– Vegan butter – Diced shallots – Kosher salt – Cracked black pepper – Cremini – Shiitake mushrooms – Garlic cloves – Thyme leaves – Fresh rosemary leaves – Nutritional yeast – Cornstarch – Plant-based milk – Dry red wine – Low-sodium vegetable broth – Soy sauce or tamari – White miso – Balsamic vinegar – Flat-leaf parsley
Add the garlic, thyme, and rosemary and cook 1-2 minutes, until fragrant. Add the red wine, vegetable broth, and soy sauce. Boil for 3 to 4 minutes to cook off the wine, whisking frequently.
Add in your “roux” (nutritional yeast, plant milk, and cornstarch stirred together). Whisk constantly to combine. Add in the miso paste, stir well, and simmer for 3 to 4 minutes.