Condiments
Mushroom Miso Gravy
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
28
A delicious Condiments recipe from the FatFree archive.
Ingredients
TANGY MUSHROOM MISO GRAVY
1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup 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.
1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup 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.
Instructions
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. Nutritional info per 1/4 cup serving:
28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.
This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).
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. Nutritional info per 1/4 cup serving:
28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.
This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).
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Nutrition Facts
Per Serving (4 servings)| Calories | 28 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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