Tangy Mushroom Miso Gravy

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.