OPTIONAL: Heat a little (2 to 3 TBS) olive oil in skillet. (You could use a small amount of water instead.) Add some chopped onion and mushrooms. When they start to stick or burn, add a small amount of water instead of more oil. Sprinkle whole wheat flour (about 1 TBS) into this mess and stir, adding more water (gradually) and more flour (also gradually) until you have a gloppy, gravy-like substance. Add 1 to 2 tsp dark brown barley miso and stir thoroughly. (If you have more foresigt than I do, you *could* always dissolve the miso in hot water before starting the gravy, and use the miso broth where I have indicated water, above.) VARIATION: Add 1 TBS sesame tahini to produce a richer gravy that is lighter in color.