Mushroom Sauce
adapted from The Vegetarian Mother's Cookbook
1 TB olive oil
1 TB butter
1 onion, chopped
1 large clove garlic, minced
3 cups sliced mushrooms
2 TB flour
1 1/2 cups water or veggie stock
2 TB tahini
1 TB fresh tarragon or 1 tsp dried
1 TB miso
Black pepper to taste
Heat olive oil and butter in skillet. Add onions and garlic. Brown. Stir in mushrooms. Cook until mushrooms are soft and juicy. Sprinkle flour over mushrooms and stir. In a small bowl, mix water or stock, tahini, and tarragon until smooth. Pour over the mushrooms and stir. Simmer and cook for 5-10 minutes or until sauce thickens. Remove from heat. Mash miso with a little water to form a paste and stir it into the sauce. Add black pepper to taste. Pour over noodles or potatoes