vegan mushroom gravy

[totient]

in a 2 quart saucier, cook

2.5 oz finely diced yellow onion
in as little oil as you can get away with for 5 minutes. Add

6 oz chopped maitake
and cook for another 10 minutes, which is about as long as it will keep expressing liquid to deglaze the pan with.

Remove from heat and add

2-3 tsp fresh thyme

1/4 tsp ground green peppercorn

1 tsp dark soy sauce (I use Lee Kum Kee), or 2 tsp low sodium Japanese / American style (ie, Kikkoman) soy sauce if you don't have dark (but be careful, the soy has a lot of work to do and not much sodium budget to do it with)

enough, but not more than 1/3, of the broth below that it'll go through a blender. (I use a stick blender, for which this is about 3 oz, but some stick blenders splash a lot with that little material to work with.)

Once it's nice and smooth, set aside (if you used a stick blender, you don't have to worry about getting the pot super clean) and melt

1/4 c Earth Balance
Slowly add in

1/4 c flour

1 Tbsp Better than Bouillon veggie base
and cook until toasted, but don't overdo it.
Slowly add in

1/4 c white wine
and the rest of

3 cups mushroom broth, heated (or you can get away with just water but it won't be as rich)
Somewhere around 1.5 or 2 cups in it will start behaving like a Newtonian fluid again and you can stop being slow about it.
Combine with the reserved mushroom blend. Check for saltiness; you may want to add a little bit more soy sauce.

Yields 3 cups.