Avalon's Magic Mushroom Gravy

Okay, I know the name of this recipe is weird, but I got this recipe out of Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi and that is what they called it so be it.  We topped Zach's signature rosemary mashed potatoes with this and it totally wowed us. We really enjoyed the rich taste of the gravy and liked that it had chunks of fresh shiitake mushrooms in it too.

Avalon's Magic Mushroom Gravy
3.5 cups of gravy

Ingredients

• 2 Tbsp spelt flour
• 2 Tbsp olive oil
• 1 Tbsp filtered water
• 1 Tbsp  olive oil
• 1 medium onion, 1/4" dice (1 cup)
• 1 1/2 T garlic, minced
• 3/4 cup shiitake mushrooms, sliced thinly
• 2 cups filtered water
• 1/4 cup shoyu
• pinch of ground nutmeg
• pinch of cayenne pepper

Instructions
Create a roux by placing spelt flour in a small bowl. Add the 2 tablespoons of olive oil and 1 tablespoon of filtered water and whisk until a thick paste is created. Set aside.

Place the remaining 1 tablespoon of olive oil in a large saute pan on medium high heat. Add onion and garlic and cook for 5 minutes, stirring occasionally.

Addd mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except for roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

Serve with mashed potatoes or whatever you'd like.