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1.
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Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute.
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Add the onion and saute, stirring often, for about 4 minutes, or until the onion begins to soften.
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4
Raise the heat slightly and add the mushroom caps.
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Continue cooking, stirring often, for 5 to 6 minutes more.
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2.
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Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
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3.
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Pour the wine into a food processor and add the garlic, flour, golden miso, dark miso, nutritional yeast, and mustard.
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Buzz together to form a paste.
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4.
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Whisk the paste into the warmed, but not hot, vegetable stock.
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Gently bring to a boil, then reduce to a simmer.
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Take a ladleful of this liquid and swirl it into the sauteed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet.
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Add the mushrooms, onions, and liquid to the pot with the stock, scraping the saute pan clean.
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5.
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Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes.
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Correct the seasonings with salt (you'll need little, if any, since miso is salty) and a lot of pepper.
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Serve hot, ladled over whatever good thing you are serving.
