Tangy Mushroom Miso Gravy
Yield
1 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 3 | cups |
water
|
|
| ¼ | cup |
rice
brown miso |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | cup |
nutritional yeast flakes
|
*
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | cup |
cornstarch
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
|
|
| 15 | ml |
balsamic vinegar
|
|
| 7.1E+2 | ml |
water
|
|
| 59 | ml |
rice
brown miso |
|
| 15 | ml |
soy sauce, tamari
|
|
| 118 | ml |
nutritional yeast flakes
|
*
|
| 5 | ml |
celery seeds
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 59 | ml |
cornstarch
|
|
| 59 | ml |
water
|
|
Directions
Wash and slice the mushrooms.
Sauté 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 ¼ 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.
