Mushroom Miso Mustard Gravy Recipes

MUSHROOM-MISO-MUSTARD GRAVY

MUSHROOM-MISO-MUSTARD GRAVY image

Categories Condiment/Spread Herb Thanksgiving Dinner

Yield 4 cups

Number Of Ingredients 13

Ingredients

1 teaspoon unsalted butter
1 teaspoon olive oil
1/4 medium onion, finely chopped
2 cups sliced mushroom caps (about 1/3 pound)
3 1/4 cups nonfat vegetable broth
3/4 cup dry white wine
2 medium cloves garlic, cut into quarters
1/4 cup flour
1 tablespoon golden miso (sweet white miso)
1 tablespoon dark miso (traditional red miso)
3 tablespoons nutritional yeast (see TIP)
1 teaspoon Dijon-style mustard
Freshly ground black pepper

Steps:

Directions: Heat the butter and olive oil together in a large skillet over medium heat for about 1 minute. Add the onion and cook, stirring often, for about 4 minutes or until the onion begins to soften. Increase the heat to medium- high and add the mushroom caps. Cook, stirring often, for 5 to 6 minutes, until they soften. Remove from the heat. Heat the vegetable broth in a medium saucepan or Dutch oven, preferably nonstick, over medium-low heat. Meanwhile, combine the wine, garlic, flour, golden and dark misos, nutritional yeast and mustard in the bowl of a food processor. Pulse several times to form a paste. Transfer the paste to the warm vegetable broth, whisking to combine. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low until thickened. Remove a ladleful of this liquid and swirl it into the sauteed mushroom mixture, stirring well to dislodge any bits from the bottom of the skillet. Add the mushrooms, onions and pan juices to the broth. Reduce the heat to low and cook, uncovered, for about 30 minutes, stirring occasionally. Season with pepper to taste. Transfer to a gravy boat or serving bowl and serve hot. About nutritional yeast: The Mushroom-Miso Gravy recipe calls for this molasses-fed yeast, which is rich in B-complex vitamins and protein. It is savory and gluten-free, with a nutty, roasted flavor, and is widely available in bulk at natural/health food stores.

MUSHROOM-MISO-MUSTARD GRAVY

Mushroom-Miso-Mustard Gravy image

Provided by Crescent Dragonwagon

Categories Sauce Mushroom Mustard Soy Vegetarian

Yield Makes about 4 cups

Number Of Ingredients 14

Ingredients

1 teaspoon of butter or Better (see tips, below)
1 teaspoon olive oil
Cooking spray
1/4 medium onion, finely chopped
2 cups sliced mushroom caps (about 1/3 pound)
3 1/4 cups vegetable stock (see tips, below)
3/4 cup dry white wine
2 cloves garlic, peeled and quartered
1/4 cup unbleached all-purpose flour
1 tablespoon golden miso (sweet white miso)
1 tablespoon dark miso (traditional red miso)
3 tablespoons nutritional yeast (see tips, below)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

Steps:

1. Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.
2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
3. Pour the wine into a food processor and add the garlic, flour, golden miso, dark miso, nutritional yeast, and mustard. Buzz together to form a paste.
4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean.
5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Correct the seasonings with salt (you'll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.

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