*  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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