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Goes with everything and anything gravy is good with!

The onions add sweetness and the dried Shiitake mushrooms make this gravy very tasty - you won't miss the drippings at all!

Nice with Seitan or try it with the baked pumpkin stuffed with wild rice and chestnut stuffing...

• 5-6 large dried Shiitake Mushrooms – soaked till soft at least 1 hour, then remove the stem and cut the mushrooms in a small dice
• 5cm piece Kombu – soaked with the mushrooms
• 5 med. Onions – diced finely
• ½ cup whole Spelt flour
• ¼ cup Olive oil
• white wine
• 2 Bay leaves
• sea salt
• shoyu
• fresh black pepper
  

Instructions:

1. Heat a thick bottomed sauce pan, add 1 Tbls Olive oil and sauté the onions for about 10 min. with a pinch of sea salt until really soft and sweet smelling.

2. Remove the onions to a dish and put the pan back on the fire add ¼ cup olive oil and the spelt flour.

3. Using a flat edged wooden spoon press the flour into the oil and gently fry the flour on a med. Flame.

4. Be careful not to burn the flour. When the flour is lightly browned add some white wine, about ½ to 1 cup.

5. Using a whisk to combine the ingredients add the soaking water plus enough water to achieve desired consistency.

6. Add the water bit by bit whisking constantly to avoid lumps.

7. Now add the Bay leaves, the mushrooms, onions, another pinch of sea salt and let the gravy simmer on low flame for about 15-20 min.

8. Finish the seasoning with shoyu and a few turns of fresh black pepper.

9. Serve hot!