TANGY MUSHROOM MISO GRAVY

23.10.2008 | Author: Cook | Posted in Brown rice
Find out how to cook TANGY MUSHROOM MISO GRAVY in
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TANGY MUSHROOM MISO GRAVY


Servings: 1
Ingredients: 

  • 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.

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