Tangy mushroom miso gravy
Last updated 6/12/2012 12:51:59 AM. Recipe ID 13663. Report a problem with this recipe.
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
Makes 4 cups.
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