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Title: Tangy Mushroom Miso Gravy
Categories: Low Fat
Yield: 1 Servings
| 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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