Miso-Mushroom Sauce
Active Time: 10 Mins
Yield: 8 servings
This easy miso mushroom sauce recipe is the perfect addition to your Thanksgiving plate. Get the instructions for the mushroom sauce here.
Ingredients
- 2 cup water
- 1 ounce dried shiitake mushrooms
- 1 tablespoon olive oil
- 5thyme sprigs
- 2 cups turkey bone broth (such as Pacific Organic)
- 1 tablespoon white miso
- 11/2 teaspoons sherry vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Nutritional Information
- Calories 38
- Fat 2g
- Satfat 0g
- Cholesterol 0g
- Fiber 1g
- Protein 2g
- Carbohydrate 3g
- Sugars 1g
- Sodium 160mg
- Iron 1mg
- Calcium 1mg
- Calories 38
- Fat 2g
- Satfat 0g
- Cholesterol 0g
- Fiber 1g
- Protein 2g
- Carbohydrate 3g
- Sugars 1g
- Sodium 160mg
- Iron 1mg
- Calcium 1mg
How to Make It
Step 1
Bring water to a simmer in a medium saucepan over medium-high. Remove from heat, and add mushrooms. Stir to submerge mushrooms in water, and let stand, undisturbed, until plump, about 20 minutes. Using a slotted spoon, transfer mushrooms to a small bowl. Pour mushroom broth into a medium bowl through a fine-mesh strainer lined with a piece of cheesecloth; discard cheesecloth, and reserve mushroom stock. Remove and discard stems from mushrooms. Coarsely chop mushrooms.
Step 2
Heat oil in a large saucepan over medium-high. Add chopped mushrooms, and cook, stirring occasionally, until slightly browned, about 5 minutes. Add thyme, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved mushroom stock and turkey bone broth; bring to a boil over high. Reduce heat to medium, and simmer, undisturbed, until reduced to 2 cups, about 20 minutes. Remove from heat; discard thyme sprigs. Whisk in miso, vinegar, salt, and pepper. Serve hot.
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