This concentrated spread is excellent on crackers or bruschetta, topped with chopped fresh tomatoes, fresh herbs, white beans, or toasted walnuts. It’s crazy good as pizza sauce or tossed with pasta, too.
Makes 1-1/2 cups
What you need:
1 tablespoon olive oil
1 medium onion, diced
3 cups sliced cremini mushrooms, chopped
3/4 cup dried mushrooms
1/4 cup chopped sun-dried tomatoes
1/2 cup red wine
1/2 cup vegetable stock
2 tablespoons white miso
6 tablespoons nutritional yeast
1/2 teaspoon salt
What you do:
- In a large sauté pan over medium-high heat, heat oil. Add onions and cook until soft, about 15 minutes. Add cremini mushrooms and stir until liquid evaporates, about 10 minutes. Add dried mushrooms, tomatoes, wine, and stock and bring to a boil, pressing dried mushrooms down if they float. Stir frequently until mixture is nearly dry.
- Transfer mushroom mixture to a food processor and purée. Add miso, nutritional yeast, and salt and purée until smooth. Scrape into a storage container and refrigerate for up to 1 week.