Shiitake Miso Gravy Recipes

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:

• 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

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.