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 1/4 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 miso-mushroom mixture as described but do not add cornstarch. When you are ready to serve it, heat up the miso-mushroom mixture and thicken before serving. Makes 4 cups.
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|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 113 (16%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 2989.9mg||103 %|
|Potassium 4604.9mg||121 %|
|Total Carbohydrate 98.7g||29 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 67.5g|
|Protein 64.7g||92 %|
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Calories per serving: 694
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