This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Tangy Mushroom Miso Gravy

x

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.

How To make Tangy Mushroom Miso Gravy's Videos

Relevant Articles

Shares

x

Categories

x

Menu