From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

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. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

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