Recipe - Tangy Mushroom Miso Gravy

1 pound Mushrooms
1 tablespoon Balsamic vinegar
3 cup Water
One fourth cup Brown rice miso
1 tablespoon Tamari
One half cup Nutritional yeast
1 teaspoon Celery seed
Fresh ground black pepper
One fourth cup Cornstarch
One fourth cup 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 One fourth 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.

Note: If you want to make this ahead, make up the misomushroom mixture as
described but do not add cornstarch. When you are ready to serve it, heat
up the misomushroom mixture and thicken before serving.

Makes 4 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini