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1 x ca. 450 g | mushrooms |
1 Esslöffel | balsamic vinegar |
3 Tasse | water |
1/4 Tasse | Brown rice miso |
1 Esslöffel | Tamari |
1/2 Tasse | Nutritional yeast |
1 Teelöffel | celery seed |
| black pepper freshly ground |
1/4 Tasse | cornstarch |
1/4 Tasse | water |
Wash and slice the mushrooms. Saute mushrooms with the balsamic vinegar in a large skillet until fully cooked. Remove mushrooms from skillet and set aside. Keep the mushroom liquid in the skillet.
Add 3 cups water, miso, tamari, and nutritional yeast to the skillet. Whisk until thoroughly blended and simmer for a few minutes. Add celery seed and black pepper to taste. Add mushrooms.
Mix together cornstarch and 1/4 cup water in a cup. Make sure the cornstarch is fully dissolved. With skillet over medium heat, add the cornstarch suspension to the gravy a little at a time. Stir continually. When gravy reaches desired thickness, cook for a minute longer and then serve immediately.
described but do not add cornstarch. When you are ready to serve it, heat up the miso-mushroom mixture and thicken before serving.
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