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. 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). From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
