Tangy Mushroom Miso Gravy

Title:
Tangy Mushroom Miso Gravy

Yield:
1 Servings

Categories:
Fat




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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini