Shiitake-Miso Gravy

Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Adapted from Vegan Express.

Makes: about 2 cups

• 1 cup prepared vegetable broth or water
• 2 cups thinly sliced fresh shiitake mushroom caps
  (about 2 to 3 ounces)
• 1 to 2 teaspoons minced fresh or jarred ginger, to taste
• 1 teaspoon dark sesame oil
• 1 1/2 tablespoons cornstarch
• 2 rounded tablespoons miso
• Freshly ground pepper to taste

Combine the broth, mushrooms, ginger, and oil in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 5 to 7 minutes.

Combine the cornstarch in a small container with just enough water to dissolve. Whisk into the saucepan and cook just until the gravy thickens. Remove from the heat.

Combine the miso with 1/4 cup warm water in a small container and whisk until smooth. Stir into the gravy. Season with pepper and serve at once, or cover and heat through just before serving.

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