SPOONFED: Miso-Mushroom Gravy Recipe

We’ve missed you, Arthur! We have been out of the loop and busy with all sorts of things including spiffing up our new website, organizing an awesome fundraising party at the Spill, getting ready for a levy campaign, planning for our Ten Year Anniversary Party, and putting together an awesome silent auction (www.seasonedspoon.ca/auction). And, of course, cooking up delicious food!

We hope that you haven’t been too busy to cook, and that you are still loving our (somewhat limited but still awesome) winter crop offerings… here is one exciting recipe to get you through the winter months! Get awesome mushrooms from the MacInmoyles at the Saturday market- they sell fancy ones too!

Miso-Mushroom Gravy

2-3 Tbsp. garlic, minced
3 cups onions, diced really small
1 Tbsp. red pepper flakes
1 Tbsp. ginger
3 1/2 cups mushrooms, chopped very small
1-2 cups veggie stock
2-3 Tbsp. miso (it’s good without it too)
3/4 cup tamari (or soy sauce)
1/2 Tsp. black pepper

Fry onions with oil, pepper flakes, and ginger, and when they are tender add in the mushrooms. Cook on moderate heat, stirring until they start to release their delicious juices and break down a bit. When this happens, add your liquids a little at a time so that a creamy texture is achieved.

If you’d like, you can also add a little rice vinegar for a kick, or a bit of almond or rice milk for extra creaminess.

Keep cooking and stirring until things thicken up a bit and the mushrooms get totally absorbed in the sauce. The miso is not totally necessary but very tasty. I highly recommend it!
This gravy tastes awesome on many things, most notably poutine! To make an awesome poutine, slice potatoes in good big wedges, toss in oil, salt, pepper, and spices (I like oregano and thyme) and bake at high heat (400 F or so) until they get a crispy outside.

Toss some cheese or, for vegans, nutritional yeast and sauteed veggies, then cover with gravy and stick back in the oven just long enough for everything to get all melty. Mmm delicious!