Shiitake Miso Gravy Food

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.

SHIITAKE MUSHROOM GRAVY

Steps:

• Mix flour and Sherry in small bowl until smooth paste forms.
• Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
• Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
• Discard turkey neck and giblets from pan juices in roasting pan.
• Transfer pan juices to large glass measuring cup, and spoon off fat.
• Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
• Add flour paste and whisk until smooth.
• Bring mixture to boil, stirring frequently.
• Boil until thickened to light gravy, about 10 minutes.
• Mix in cream, thyme and tarragon. Season with salt and pepper.
• Serve turkey with gravy.

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 MUSHROOM GRAVY

Steps:

• Heat oil in a 2-quart saucepan.
• Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
• Add mushrooms and cook 5 minutes more.
• Pour in stock and soy sauce.
• Bring to a slow boil and cook 20 to 30 minutes until thickened.
• Adjust seasoning with apple cider vinegar, sea salt and black pepper.

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Steps:

• Prepare the gravy, 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 the tempeh strips and stir gently to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.
• Gently stir in the green beans and bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer.
• Stir in the gravy, top with almonds if desired, and serve at once.
• Menu Suggestions
• To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
• nutrition information
• Calories: 218
• Total Fat: 10g
• Protein: 14g
• Carbohydrates: 18g
• Fiber: 2g
• Sodium: 555mg

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.