Shiitake-miso Gravy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 1/2 cups vegetable broth
• 6 whole shiitake mushrooms, dried (5 or 6 whole, about 2/3 cup sliced)
• 1 tablespoon grapeseed oil (or other light oil)
• 1 clove garlic, minced
• 1 tablespoon flour
• 1 tablespoon miso, paste
• 1 pinch nutmeg
• 1 pinch cayenne

Recipe

• 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 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 allow the gravy to come to a boil and then reduce heat to a low simmer.
• 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 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.