Mushroon Miso Gravy… with terrible pictures

16 10 2011

After a few cocktails and a glass or three of wine, the pictures on my camera looked great.  The day after a few cocktails and glasses of wine, these pictures looked less good.

Fortunately, the gravy tastes good when it’s fresh or the day (or two days) after.

Like nut loaf, lentil loaf, mashed potatoes or mashed anything for that matter?  All of them taste great with this gravy.

Mushroom Miso Gravy

6 – 10 small mushrooms of your choice, chopped

1/4 cup onion, diced

1 tsp olice oil

2 Tbsp Braggs or soy sauce

cayenne pepper to taste

dried basil to taste

dried dill to taste

pepper to taste

1/3 – 1/4 cup flour

1 1/2 cups vegetable stock of water (I use water)

1 tsp miso paste

In a medium saucepan, sauté mushrooms and onions in oil on medium-high heat until onions are soft and mushrooms are fragrant (approx 5 mins).  Add the Braggs, cayenne, basil, dill, and pepper and stir together.

Remove from heat and slowly stir in the flour, mixing together so that all the flour is moist.  It will become pasty and dry, that’s normal.

Slowly start adding the stock a little at a time until everything becomes well mixed and lump free.

Return to heat and simmer on medium-low or low, stirring often, until sauce thickens to your liking.  At the last minute, stir in the miso and serve.

Trick: Put the miso paste in a jar or lidded container with a little bit of water and shake – this will make it easier to combine the gravy and the miso!




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