From:    Michelle Dick <artemis>
 
 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).