SHIITAKE MUSHROOM GRAVY
Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 cups, approximately
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan.
- Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
- Add mushrooms and cook 5 minutes more.
- Pour in stock and soy sauce.
- Bring to a slow boil and cook 20 to 30 minutes until thickened.
- Adjust seasoning with apple cider vinegar, sea salt and black pepper.
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
MISO-RUBBED TURKEY WITH TURKEY GRAVY
Using miso on the turkey is a great way to get wonderfully moist meat - always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).
Provided by Lillian Chou
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
- Put oven rack in lowest position and preheat oven to 350°F.
- Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
- Put turkey on rack in roasting pan and roast 30 minutes.
- Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
- Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
- Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.
TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
Make and share this Tempeh and Green Beans With Shiitake-Miso Gravy recipe from Food.com.
Provided by Serah B.
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 188.2, Fat 9.9, SaturatedFat 1.7, Sodium 547.1, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 9.9
MISO SOUP WITH SHIITAKE MUSHROOMS
A delicious Japanese soup with mushrooms and tofu.
Provided by Claudia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g
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
More about "shiitake miso gravy recipes"
SHIITAKE MUSHROOMS GRAVY | GIANGI'S KITCHEN
From giangiskitchen.com
Cuisine AmericanEstimated Reading Time 2 minsCategory Side DishTotal Time 30 mins
- Mix flour and Sherry in a small bowl until smooth paste forms. Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Cover flour paste lightly. Let paste and mushrooms stand at room temp.
- Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes. Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.
SHIITAKE MISO GRAVY - GREAT EASTERN SUN
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- Add water or broth and bring to a boil. Reduce heat to a low simmer, cover and cook for 10 minutes.
- Add dissolved kuzu and increase heat a little to help thicken to desired consistency. You may need a little more kuzu as it can be a little difficult to measure. (See notes below)
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From thesweetpotato.ca
Estimated Reading Time 1 minTotal Time 25 mins
- First, prepare the roux by heating the olive oil in a small pot over medium heat. Sprinkle the flour over the olive oil and, whisking constantly, cook for 4-5 minutes until the mixture is golden in color and smells a bit “nutty”. Remove the pot from the heat and set the roux aside until needed.
- Chop the shallots and mushrooms. Heat the olive oil in a pot over medium heat. Add the shallots and sauté for 2 minutes. Add the mushrooms and continue to sauté, stirring regularly, for an additional 3 minutes.
- Raise the heat to high and add the stock, mushroom soy sauce and white pepper. Bring the mixture to a boil and immediately turn the heat down to low. Add the roux that you prepared earlier and whisk it in completely. You don’t want any “roux lumps”.
- Simmer the gravy, whisking regularly, for approximately 7-10 minutes or until it has thickened slightly. Remove the pot from the heat and whisk in the miso until it has completely dissolved.
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