Title: Tangy mushroom miso gravy
 Categories: Low, Fat
      Yield: 1 Servings
 
      1 lb Mushrooms
      1 tb Balsamic vinegar
      3 c  Water
    1/4 c  Brown rice miso
      1 tb Tamari
    1/2 c  Nutritional yeast
      1 ts Celery seed
           Fresh ground black pepper
    1/4 c  Cornstarch
    1/4 c  Water
 
  Wash and slice the mushrooms.  Saute mushrooms with the balsamic
  vinegar in a large skillet until fully cooked.  Remove mushrooms from
  skillet and set aside.  Keep the mushroom liquid in the skillet.
  
  Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
  Whisk until thoroughly blended and simmer for a few minutes.  Add
  celery seed and black pepper to taste.  Add mushrooms.
  
  Mix together cornstarch and 1/4 cup water in a cup.  Make sure the
  cornstarch is fully dissolved.  With skillet over medium heat, add the
  cornstarch suspension to the gravy a little at a time.  Stir
  continually. When gravy reaches desired thickness, cook for a minute
  longer and then serve immediately.
  
  Note:  If you want to make this ahead, make up the miso-mushroom
  mixture as described but do not add cornstarch.  When you are ready
  to serve it, heat up the miso-mushroom mixture and thicken before
  serving.
  
  Makes 4 cups.