Portion Size: 2 Tablespoons

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon olive oil
1/2 cup diced onion	Washed, trimmed and diced
3 tablespoons cornstarch
1 1/2 cup reduced sodium vegetable broth
1 tablespoon dried rosemary, finely chopped	May use fresh
1 tablespoon dried thyme	May use fresh.
2 cups cremini mushrooms	Wash, trimmed and sliced
2 cloves garlic, minced	Washed, trimmed, peeled and minced
1/4 teaspoon ground black pepper
1 1/2 cups low sodium vegetable broth
1 tablespoon white miso paste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pan, heat oil to medium high heat. Add the onions and cook until tender. Add the garlic, mushrooms, thyme, rosemary, salt and black pepper. Cook until mushrooms are tender.
2	Add the cornstarch and whisk to coat the mushrooms. Pour in the broth and bring to a simmer, stirring frequently. Cook until thick and bubbly.
3	Add the gravy to a a blender and add miso paste.
4	Blend until smooth.
6	Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Serve hot.