Mushroom Miso Mustard Gravy Recipes

Steps:

• Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified.

Steps:

• Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
• Spaetzle:
• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.

Steps:

• 1. Melt the butter and olive oil together in a large skillet, well sprayed with cooking spray, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.
• 2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.
• 3. Pour the wine into a food processor and add the garlic, flour, golden miso, dark miso, nutritional yeast, and mustard. Buzz together to form a paste.
• 4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean.
• 5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Correct the seasonings with salt (you'll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.

Steps:

• Directions: Heat the butter and olive oil together in a large skillet over medium heat for about 1 minute. Add the onion and cook, stirring often, for about 4 minutes or until the onion begins to soften. Increase the heat to medium- high and add the mushroom caps. Cook, stirring often, for 5 to 6 minutes, until they soften. Remove from the heat. Heat the vegetable broth in a medium saucepan or Dutch oven, preferably nonstick, over medium-low heat. Meanwhile, combine the wine, garlic, flour, golden and dark misos, nutritional yeast and mustard in the bowl of a food processor. Pulse several times to form a paste. Transfer the paste to the warm vegetable broth, whisking to combine. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low until thickened. Remove a ladleful of this liquid and swirl it into the sauteed mushroom mixture, stirring well to dislodge any bits from the bottom of the skillet. Add the mushrooms, onions and pan juices to the broth. Reduce the heat to low and cook, uncovered, for about 30 minutes, stirring occasionally. Season with pepper to taste. Transfer to a gravy boat or serving bowl and serve hot. About nutritional yeast: The Mushroom-Miso Gravy recipe calls for this molasses-fed yeast, which is rich in B-complex vitamins and protein. It is savory and gluten-free, with a nutty, roasted flavor, and is widely available in bulk at natural/health food stores.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.