Shiitake-Miso Gravy

1. 1

   Warm up the broth and then add in the dried shiitake mushrooms.

2. 2

   Leave to sit and the mushrooms reconstitute.

3. 3

   (For me this takes about 10-15 mins).

4. 4

   Once ready, take them out and chop or slice them, saving the broth.

5. 5

   In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it.

6. 6

   Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.

7. 7

   Allow the gravy to come to a boil and then reduce heat to a low simmer.

8. 8

   Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using.

9. 9

   Adjust seasoning to taste with S&P.

10. 10

    By now the gravy should be thickened.

11. 11

    If you enjoy the texture of the mushrooms then you can go ahead and serve as is.

12. 12

    I like the flavour but not the texture, so I strain them out.

13. 13

    All depending on how long you leave the gravy you may need to add a few extra tbsp of broth to thin it out a bit.

* Per serving · 4 servings · Values may vary.

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