Pour this tasty gravy liberally all over your favourite grain dishes and roasts.

Makes a 500ml jug of gravy

Ingredients:
2 tablespoons extra virgin olive oil
2 shiitake, soaked and sliced (see below)
1 small onion, diced
2 cloves garlic, chopped
a handful of plain wholemeal flour
500ml shiitake soaking water
1 tablespoon shoyu
1/2 teaspoon dried thyme
1 tablespoon mirin OR white wine

Method:
1. Heat the oil in a small frying pan and sauté the shiitake, onion and garlic over a medium-low heat for about 5 minutes, until the onion is translucent. Lower the heat, sprinkle the flour over the vegetables, and stir constantly for 2-3 minutes.

2. Slowly add the soaking water while stirring with a wooden spoon to stop the flour from going lumpy. Keep stirring until the gravy begins to simmer and thicken. Add the shoyu, thyme and mirin or wine, and simmer gently for about 15 minutes, stirring now and then. Keep warm until you’re ready to serve.

Cooking with Shiitake
Cover the mushrooms in lukewarm water for at least 30 minutes. Once rehydrated, remove and discard any stems and thinly slice the caps. Use with their soaking water for superb soups, stews and sauces, or add the sliced mushrooms to stir-fries, fried rice or noodles, or casseroles.