2 tablespoon vegan soy butter
1 pound sliced mushrooms
1 onion chopped
2 tablespoon flour
2 packs instant miso soup
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup vegan sour cream
1 dill pickle, diced
Melt vegan soy butter in a large pan. Once melted, add mushrooms and onion. Cover and let simmer for 15 minutes stirring occasionally.
Heat 2 cups of water and add both broth packets. Stir and set aside.
Once the 15 minutes are up, stir in flour to the mushroom mixture until most lumps are gone. Add the miso broth, cover and simmer for 30 more minutes. This would be a good time to get your grains prepared for the sauce to go over. i.e. pasta, rice, quinoa, potatoes, bulgur, etc.
Once the 30 minutes are up, add the salt and pepper and adjust to taste. Stir in sour cream until completely blended and add pickle. Heat for about 2 minutes not letting sauce come to a boil.
This reheats wonderfully for leftovers as well.