Adapted from Nomi Shannon's "The Raw Gourmet"
For one serving:

Buzz together in a blender to make the 'cream' base :
1/3 C. almond butter
3/4 C. water

Add and blend until smooth:
1 1/2 cups chopped mushrooms (I used a combo of dried, soaked shitake and portobello, but only 1 cup, and it worked fine).
1 Tbsp miso

Warm in dehydrator to serve (or heat gently on the stove, or let blend about 2 minutes in Vitamix or Blendtec blender to warm).

Can also be used as a gravy or sauce by reducing the amount of water. Try adding chopped mushrooms (try marinating them in a bit of oil and salt/Nama Shoyu/Miso for about 30 minutes in the dehydrator).