Best 4 Shiitake Miso Gravy Recipes

VEGAN SHIITAKE MUSHROOM GRAVY

Steps:

• Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside.
• Rinse the shiitake mushrooms and discard the stalks or save for later use in veggie broth. Slice or dice the mushroom caps to your liking.
• Preheat a large skillet over medium flame and sautee the onions with a pinch of sea salt in a drizzle of olive. (Use water or veggie stock for WFPB & Plantricious diets).
• Add the mushrooms, thyme and the white wine and sautee together until wilted and most of the liquid has evaporated.
• Stir in the garlic and cook until fragrant, about 30 seconds or so just until you can smell it.
• Add the flour, give everything a good stir and pour in the warm broth. Continue stirring until combined.
• Simmer until thickened then add the cashew milk and simmer a couple more minutes until the gravy is smooth and creamy.
• Adjust seasonings to taste with sea salt and black pepper.
• Serve over mashed potatoes, polenta or biscuits.

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Steps:

• Combine broth, mushrooms, ginger to taste, 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 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, cover and set aside.
• Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
• Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
• Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
• Stir in the gravy, top with almonds if desired, and serve at once.

SHIITAKE-MISO GRAVY

Steps:

• Warm up the broth and then add in the dried shiitake mushrooms. Leave to sit and the mushrooms reconstitute. (For me this takes about 10-15 mins). Once ready, take them out and chop or slice them, saving the broth.
• In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
• Allow the gravy to come to a boil and then reduce heat to a low simmer.
• Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using. Adjust seasoning to taste with S&P. By now the gravy should be thickened.
• If you enjoy the texture of the mushrooms then you can go ahead and serve as is. I like the flavour but not the texture, so I strain them out. All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.