Shiitake Miso Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11



Hearty Shiitake Mushroom and Miso Soup image

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.

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES

Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.

Provided by Alexa Weibel

Categories     dinner, lunch, snack, finger foods, grains and rice, project, vegetables, appetizer, main course, side dish

Time 1h

Yield 6 to 12 onigiri (2 to 4 servings)

Number Of Ingredients 15



Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes image

Steps:

  • Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
  • After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
  • Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
  • Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
  • After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
  • While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
  • Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
  • If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
  • If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
  • Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
  • If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.

24 dried shiitake mushrooms
1/2 teaspoon Japanese chile flakes, or a pinch of cayenne or red-pepper flakes
3/4 cup tamari or soy sauce (preferably low sodium)
1/2 cup mirin
3 tablespoons rice vinegar
1 1/2 cups sushi rice (Japanese short-grain rice)
Neutral oil, for brushing
Sesame seeds, for garnish (optional)
1 sheet of nori, cut into small rectangles (optional)
2 tablespoons red or white miso
1 tablespoon sesame oil
2 teaspoons mirin
2 teaspoons granulated sugar
2 teaspoons sake or water
1/2 teaspoon rice vinegar, lime juice or other vinegar

SHIITAKE-MISO GRAVY

A quick version of vegan gravy using dried shiitake mushrooms, adapted from veganproject.com. The shiitake flavour is strong in this, even if you choose to strain them out as I do. If you're starting with fresh mushrooms then the first two steps will be quite different and you could saute them with the garlic instead. Goes nicely with mashed potatoes and lentil loaf.

Provided by magpie diner

Categories     Sauces

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8



Shiitake-Miso Gravy image

Steps:

  • Warm up the broth and then add in the dried shiitake mushrooms. Leave to sit and the mushrooms reconstitute. (For me this takes about 10-15 mins). Once ready, take them out and chop or slice them, saving the broth.
  • In a saucepan warm up the oil and lightly saute the garlic for about a minute being careful not to burn it. Whisk in the flour to make a roux, let that cook for about a minute and then slowly whisk in the broth.
  • Allow the gravy to come to a boil and then reduce heat to a low simmer.
  • Stir in the miso paste until smooth and then add in the mushrooms, nutmeg and cayenne if using. Adjust seasoning to taste with S&P. By now the gravy should be thickened.
  • If you enjoy the texture of the mushrooms then you can go ahead and serve as is. I like the flavour but not the texture, so I strain them out. 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.

Nutrition Facts : Calories 155.9, Fat 7.8, SaturatedFat 0.8, Sodium 317.9, Carbohydrate 19.1, Fiber 2.7, Sugar 2.2, Protein 4.6

1 1/2 cups vegetable broth
6 whole shiitake mushrooms, dried (5 or 6 whole, about 2/3 cup sliced)
1 tablespoon grapeseed oil (or other light oil)
1 clove garlic, minced
1 tablespoon flour
1 tablespoon miso, paste
1 pinch nutmeg
1 pinch cayenne

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



Tempeh and Green Beans With Shiitake-Miso Gravy image

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

1 cup vegetable broth or 1 cup water
2 cups thinly sliced shiitake mushroom caps (2 to 3 ounces)
1 -2 teaspoon fresh ginger, minced
1 teaspoon dark sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons miso (any variety)
fresh ground pepper
1 (8 ounce) package tempeh, any variety
2 tablespoons olive oil
2 tablespoons soy sauce
1 (10 ounce) package frozen green beans, completely thawed
1 orange bell peppers or 1 yellow bell pepper, cut into long, narrow strips
toasted almond, slivered or sliced (optional)

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Categories     Sauce     Bean

Yield 6 servings

Number Of Ingredients 7



Tempeh and Green Beans with Shiitake-Miso Gravy image

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

Shiitake-Miso Gravy (page 217)
One 8-ounce package tempeh, any variety
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
One 10-ounce package frozen whole baby green beans, completely thawed
One red, yellow, or orange bell pepper, cut into long, narrow strips
Toasted slivered or sliced almonds, optional

More about "shiitake miso gravy recipes"

EASY MUSHROOM GRAVY RECIPE - GIMME SOME OVEN
Web Nov 18, 2020 Add the miso. Briefly transfer about 1/3 cup of the gravy broth to a separate bowl and whisk it with the miso until smooth. Add the mixture back to the gravy along with the remaining 1 tablespoon of …
From gimmesomeoven.com
easy-mushroom-gravy-recipe-gimme-some-oven image


23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY …
Web Jul 8, 2022 5. Sauteed Mushrooms. Sometimes, the simplest things are the best. And this simple sauteed mushroom recipe is a great way to really highlight the complex flavor and texture of meaty shiitakes. With only …
From insanelygoodrecipes.com
23-best-shiitake-mushroom-recipes-to-try-insanely image


UMAMI GRAVY RECIPE | BON APPéTIT
Web Oct 16, 2018 Step 2. Add mushrooms to the same saucepan and cook over medium-high, stirring occasionally, until browned all over, about 5 minutes. If pan is starting to look dry, add another teaspoonful or two ...
From bonappetit.com
umami-gravy-recipe-bon-apptit image


SHIITAKE-MISO GRAVY - VEGKITCHEN
Web Jan 29, 2012 Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Photos by Evan Atlas. Makes: about 2 cups. 1 cup prepared …
From vegkitchen.com
shiitake-miso-gravy-vegkitchen image


TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY
Web Jul 13, 2015 Green beans, tempeh, and bell peppers make for a tasty trio, especially when enveloped in a flavorful shiitake-miso gravy. To save time, or when fresh are out of season, use frozen organic baby green beans, …
From vegkitchen.com
tempeh-and-green-beans-with-shiitake-miso-gravy image


VEGAN SHIITAKE MUSHROOM GRAVY RECIPE • VEGGIE SOCIETY
Web Oct 7, 2019 Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside. Rinse the shiitake …
From veggiesociety.com
5/5 (1)
Calories 80 per serving
Category Sauce
  • Whisk together the warm veggie stock with the mushroom powder, miso paste, tamari and nutritional yeast until combined well. Set aside.
  • Rinse the shiitake mushrooms and discard the stalks or save for later use in veggie broth. Slice or dice the mushroom caps to your liking.
  • Preheat a large skillet over medium flame and sautee the onions with a pinch of sea salt in a drizzle of olive. (Use water or veggie stock for WFPB & Plantricious diets).
  • Add the mushrooms, thyme and the white wine and sautee together until wilted and most of the liquid has evaporated.


MISO AND SHIITAKE MUSHROOM TOFU RECIPE - TODD PORTER …
Web Dec 6, 2013 Directions. Pat the tofu block dry with paper towels to remove excess water. Cut into 1/2-inch thick slices. Heat a large skillet over high heat. Add 2 tablespoons of oil …
From foodandwine.com
4/5 (1)
Total Time 20 mins
Author Todd Porter And Diane Cu
  • Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.
  • Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the shallots and cook for about 1 minute or until soft.
  • Stir in the mushrooms and cook for about 2 minutes or until mushrooms are tender and lightly browned.


SHIITAKE MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
Web This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup. 4.3 ( 4.32 )
From bonappetit.com
Author Condé Nast


MISO GRAVY IN JUST 10 MINUTES! [GLUTEN FREE OPTION] - THIS HEALTHY …
Web Oct 4, 2021 For thicker miso gravy, add an additional 2 tablespoons of flour. For gluten free, use brown rice flour. Leftovers keep refrigerated in a sealed container for up to 5 …
From thishealthykitchen.com


SHIITAKE-MISO GRAVY - THE SWEET POTATO
Web Feb 2, 2018 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 …
From thesweetpotato.ca


SHIITAKE MUSHROOM GRAVY RECIPE - VEGETARIAN TIMES
Web Preparation. Place shiitake mushrooms in medium bowl, and add boiling water. Cover with small plate. Set aside 30 minutes. Drain mushrooms, reserving soaking liquid. Remove …
From vegetariantimes.com


BEST SHIITAKE MISO GRAVY RECIPES
Web 8 oz shiitake mushrooms: 1/2 yellow onion (diced) 2 cloves garlic (minced) 4 tbsp whole wheat pastry flour ((or all purpose flour)) 2 Tbsp tamari: 2 cups veggie stock (warm)
From alicerecipes.com


SHIITAKE MUSHROOMS GLAZED IN MISO REDUCTION RECIPE - DR. BEN KIM
Web Apr 3, 2017 4. In a pan over low to low-medium heat, sauté shiitake mushrooms with a little sesame oil, just one to two minutes on each side. When both sides are slightly …
From drbenkim.com


SHIITAKE MUSHROOM RECIPES - BBC FOOD
Web Shiitake are now cultivated in Britain and can be bought fresh or dried. Snip off the hard stems (but don’t discard them – add to soups and stock). Shiitake go well with pork, …
From bbc.co.uk


VEGAN AND VEGETARIAN MISO GRAVY RECIPE - THE SPRUCE EATS
Web Nov 16, 2022 Steps to Make It. Gather the ingredients. Combine miso and water and whisk together until miso is completely dissolved in the water. You can also heat water …
From thespruceeats.com


SHIITAKE MUSHROOMS GRAVY | GIANGI'S KITCHEN
Web Sep 11, 2022 Shiitake Mushrooms Gravy Skip To The Recipe. Gravy at Thanksgiving is as essential as turkey. No matter how much you make, it never seems enough. Shiitake …
From giangiskitchen.com


SHIITAKE MUSHROOM GRAVY RECIPE - CHINET®
Web 2 cups diced shiitake mushrooms (large dice) 1 cup diced onions (large dice) 1 tsp. dried thyme. 1 tsp. dried basil. 6 cloves garlic diced (fine dice) 1-2 cups of flour. 1-3 cups of hot …
From mychinet.com


MISO SHIITAKE MUSHROOM ONION GRAVY - SPICY SAUCY VEGAN
Web Jun 9, 2022 Slice the shiitake mushrooms, onions and mince the garlic. In a medium sized skillet heat on medium heat and add about two tablespoons of olive oil. Add the Shiitake …
From spicysaucyvegan.com


Related Search