Vegetarian gravy with mushrooms

Ingredients:

• 30 g dried shiitake mushrooms
• 1 medium onion, cut into 3 pieces
• 2 stalks celery, coarsely chopped
• 1 medium carrot, coarsely chopped
• 3 cloves garlic, minced
• 1 teaspoon of vegetable oil
• 6 sprigs of thyme
• 2 sun-dried tomatoes
• 2 tablespoons low-salt soy sauce
• 1 bay leaf
• 4 tbsp (60 g) unsalted butter
• 6 sage leaves
• 1/3 cup wheat flour
• 1/4 cup chopped parsley

Preparation:

1. Position a rack in the upper half of the oven and preheat to 450°F (230°C). On a baking sheet, combine the onion, celery, carrot, and garlic with oil and 1 teaspoon of salt. Bake until the vegetables are charred in spots, 25 to 30 minutes.
2. In a medium saucepan, combine the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf, and 1 teaspoon salt and simmer over medium-high heat. Cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until the liquid has reduced by about a third, about 45 minutes.
3. Strain the mixture through a sieve, using the back of a spoon to squeeze out all the liquid from the solids (you should have about 4 cups of vegetable broth). If you won't be using it right away, let the broth cool to room temperature, then store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
4. To make the gravy, gently warm the vegetable broth in a medium saucepan if it's chilled. Melt the butter in a saucepan over medium heat. Add the sage leaves and cook, stirring, for 30 seconds; transfer to a plate. Add the flour to the saucepan and cook, stirring, until lightly golden, about 2 minutes. Slowly pour in the warm broth and simmer until thickened, 8 to 10 minutes.
   
   Chop the fried sage, mix it with the vegetarian gravy along with the parsley, and season with pepper to taste.
   Exit: 2.5 tbsp.