*  Exported from  MasterCook  *

                        TANGY MUSHROOM MISO GRAVY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Low                              Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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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