Miso mushroom gravy

Miso Mushroom Gravy

Cook Time: 1 hour
Total Time: 1 hour


  • 1/4 cup Oil (any cooking oil or butter)
  • 2 cups Chopped crimini mushrooms
  • 1 cup Finely chopped onion
  • 1/3 cup Corn starch
  • 1.5 Tbsp Leek Miso
  • 1/2 Tbsp Aka Miso or Classic Miso
  • 1/2 tsp Dried rosemary
  • 4 Cups Vegetable stock
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt (adjust by tasting)
  • (optional) 1 tsp Shiitake powder
  • (optional) 1/2 Tbsp Nutritional yeast


  1. In a large pot or skillet, heat oil over medium-high heat.
  2. Add chopped onion and mushrooms and stir well until they become browned for about 8-10 minutes.
  3. Add Leek Miso and miso, then stir well without burning.
  4. In a separate bowl, mix corn starch and vegetable stock with a whisk.
  5. Add vegetable stock and starch mixture a little at a time.
  6. Add rosemary, black pepper and shiitake powder and nutritional yeast (if you are using), then gently whisk until all the ingredients are mixed well.
  7. Simmer until it thickens, you can add more salt to season, if necessary.
  8. Serve as it is or blend it to make smooth gravy.