Oyster Mushroom Steaks With Miso Gravy
[Vegan, Gluten-Free]

To Make the Polenta:

• 4 cups vegetable stock or water
• 1 cup polenta
• Sea salt, to taste
• 1 teaspoon each chopped fresh rosemary, sage, and thyme
• 1/2 teaspoon granulated garlic or garlic powder

To Make the Mushrooms:

• 7-8-ounces oyster mushrooms, separated into at least 4 large clusters/steaks if possible
• Sea salt and pepper to taste
• 1 tablespoon olive oil

To Make the Miso Gravy:

• 2 teaspoons olive oil
• 2 tablespoons oat flour or all-purpose flour
• 1 1/2 cups vegetable stock, plus a bit more if needed to thin the gravy
• 1 tablespoon chickpea miso
• Sea salt and pepper as needed