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TANGY MUSHROOM MISO GRAVY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat
Amount Measure Ingredient -- Preparation Method
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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 t 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.
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