Vegetarian recipes and info

Mushroom-Miso Gravy

Rich, thick mushroom gravy with tons of umami. Mushroom miso gravy
Yield 4 cups
Time 50 minutes
Tools
  • knife
Ingredients
  • 2 t olive oil
  • 1 t vegan butter
  • ¼ c white onion, minced
  • pound mushroom caps, sliced (about 2 c)
  • 3¼ c vegetable stock
  • ¾ c dry white wine
  • ¼ c flour
  • 3 T nutritional yeast
  • 2 cloves garlic, roughly chopped or crushed
  • 1 T white or golden miso
  • 1 T red miso
  • 1 t Dijon mustard
  • pepper
  • salt
Directions

Heat the oil and butter for one minute over medium heat. Add onion and sauté, stirring constantly, about 4 minutes, until softened.

Increase to medium-high heat, add mushrooms, and sauté another 5-6 minutes, stirring often.

Meanwhile, keep the vegetable stock warm over medium-low heat.

Combine wine, flour, yeast, garlic, miso, and mustard in the food processor and process into a paste. Whisk this into the warm stock. Bring to a simmer.

Remove about 1 c of stock and set aside.

Stir mushrooms into saucepan, then use the reserved stock to deglaze the frying pan, scraping well and adding everything to the saucepan.

Reduce heat to very low and let simmer gently for 30 minutes, stirring occasionally. Add pepper and taste to see if you need salt.

Notes Serve with mushroom meatloaf and mashed potatoes for a rich and hearty meal. 

Adapted from the recipe for "Mushroom-miso-mustard gravy" in Crescent Dragonwagon’s Passionate Vegetarian.

Buy it: Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Mushroom miso gravy
#miso #mushrooms #wine
American RecipesAutumnComfort FoodEasy RecipesGourmet RecipesQuickiesSaucesVegan

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