| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Low, Fat |
1 |
Servings |
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 |
INSTRUCTIONS
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
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