Today's recipe, Mushroom-and-Miso gravy, happens to be one of my favorite gravies to go over brown rice. (ALL gravy is my favorite for
Not sure when I decided that this particular gravy and rice combo was the way it "should" be, but I've made it as a fast, easy supper for years (with the help of a rice-cooker); simple, warm, filling comfort food with a slightly "Asian" twist. Sometimes I get all crazy and add tofu cubes, stir-fried veggies and turn it into an Asian-stir-fry-gravy mess. That's good too!!
They say that boiling miso destroys the beneficial properties, so I always add it at the end. It's good stuff, give it a try!!
Mushroom and Miso Gravy
1 cup vegetable broth, (I actually use a "beef" style vegan broth here, I like the stronger taste and rich brown color in this gravy, you can use 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon dark sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.