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    You are in: Home / Recipes / Shiitake-Miso Gravy Recipe
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    Shiitake-Miso Gravy

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    magpie diner's Note:

    A quick version of vegan gravy using dried shiitake mushrooms, adapted from 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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Allow the gravy to come to a boil and then reduce heat to a low simmer.
    4. 4
      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.
    5. 5
      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.

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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:

    vegetable broth

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