Ingredients Jump to Instructions ↓

  1. 1 lb Mushrooms

  2. 1 tb Balsamic vinegar

  3. 3 c Water

  4. 1/4 c Brown rice miso

  5. 1 tb Tamari

  6. 1/2 c Nutritional yeast

  7. 1 ts Celery seed

  8. Fresh ground black pepper

  9. 1/4 c Cornstarch

  10. 1/4 c Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. When gravy reaches desired thickness, cook for a minute longer and then serve immediately.

  5. 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.

  6. Makes 4 cups. —–


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