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Tangy mushroom miso gravy

Yield: 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.

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