Simple Porcini Mushroom Gravy with Miso.
You can make this simple gravy vegan or not. My Simple Porcini Mushroom Gravy with Miso is my choice to complement mashed potatoes this Easter along with a yummy organic turkey breast and heritage naturally cured ham! So, I am really a simple but authentic cook! I try to take the complication out of cooking so you can just simply revel in the joy of cooking! My Simple Porcini Mushroom Gravy with Miso uses porcini mushroom powder instead of the dried whole mushrooms; finely chopped fresh baby Bella mushrooms and onions give this gravy substance. The miso enhances the umami flavor to this earthy gravy. I used a chicken bone broth but a vegetable broth will keep it vegan, your choice.
3-4 finely chopped organic baby Bella mushrooms
1 small organic onion, finely chopped(or use 3 tablespoons of dried onions)
1/4 cup extra virgin olive oil
2 Tablespoons dried organic celery leaves(or chopped fresh celery)
1 teaspoon Tutta Porchetta seasoning(Burlap and Barrel)
1 teaspoon dried thyme leaves
1/2 cup porcini mushroom powder
Dash of ground black pepper(I like veggie pepper by Frontier)
32 ounces organic broth of choice
2 tablespoons miso paste
1/4 cup white wine mixed with 4 teaspoons arrowroot powder
In a saucepan heat the olive oil to medium high
Add in the mushrooms and onions, stir fry
Add in the seasonings and some of the broth
Stir in the miso, cook until dissolved
Add in the rest of the broth, bring to a slow boil
Stir in the wine and arrowroot mixture to thicken
Remove from heat and let rest
You can make this gravy ahead and decant into mason jars to use later or freeze
This is a delicious and nutritious gravy, Enjoy!!
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