This is an absolutely delicious gravy. I make it for roast dinners. It is a gourmet addition to any kind of roast vegetables. My favorite is to eat it poured over roast potatoes. Then I can use the potatoes to soak up any gravy left on my plate.

The following amount is enough for 4 people.

4 dried shitake mushrooms
1 onion, chopped
2 celery stalks, chopped
1 large carrot, chopped
1 tablespoon of tomato puree
1/2 cup of red wine
1 star anise
1 bay leaf
1 tablespoon of liquid aminos
1 tablespoon of miso
500mls of water
Salt and freshly ground black pepper

Cover the dried mushrooms with 500mls of boiling water and leave them to steep.
Cook the onions, celery and carrot in a tablespoon of olive oil, over a medium heat for about 10 minutes until they are soft.
Add the tomato puree, stir and cook for about a minute. Add the star anise, bay leaf and wine and let it simmer for about 5 minutes. Add the aminos and miso. Add the mushrooms and their liquid. Let the gravy simmer for about an hour until it is reduced by half. You may need to add a little more water if needed. Strain the gravy through a metal seive. Discard the veggie mix. Add salt and pepper to the gravy according to taste. Enjoy!