Mushroom Gravy

* Original calls for 4 tbsp oil for sauteing. Makes 3 cups. Drain the shiitake mushrooms, reserving the soaking liquid. Cook the shiitake and other mushrooms, stirring, for a few minutes. Cover and simmer until the mushrooms have reduced in size and have begun to let out their juices, about 4-5 minutes. Add the sherry or sake, raise heat to high, and add the garlic, reserved soaking water and tomato juice. Boil rapidly for one minute. Add the soy sauce and mirin, and boil 2-3 minutes more. Lower the heat, and add then nutritional yeast and miso. While stirring, add the dissolved arrowroot, and cook until the sauce has thickened and become transparent. Serve at once. Recipe by: Vegetarian Times Complete Cookbook Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 10, 1998,