magpie diner's Note:
A quick version of vegan gravy using dried shiitake mushrooms, adapted from veganproject.com. The shiitake flavour is strong in this, even if you choose to strain them out as I do. If you're starting with fresh mushrooms then the first two steps will be quite different and you could saute them with the garlic instead. Goes nicely with mashed potatoes and lentil loaf.
My Private Note
Units: US | Metric
- 1Warm 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.
- 2In 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.
- 3Allow the gravy to come to a boil and then reduce heat to a low simmer.
- 4Stir 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.
- 5If 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.
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Nutritional Facts for Shiitake-Miso Gravy
Serving Size: 1 (106 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 155.8
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 317.9 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 2.6 g
- Sugars 2.2 g
- Protein 4.5 g
The following items or measurements are not included: