You would expect this Japanese and French inspired sauce to be high in calories and fat, but this Mushroom Miso Sauce couldn’t be further from this truth and perception.
When combined - Sake, miso, mushroom stock and Dijon mustard pack a powerful and delicious sensory of flavours. The five basic tastes peek through and blend beautifully without any one ingredient being overpowering. The sauce will heighten any food you match it with.
I used Go-Shu Nama Junmai Australian Sake for its refreshing, semi-sweet and fruity finish. I also used Macro Organic Dijon Mustard as there are no added preservatives or sugars.
This Mushroom Miso Sauce is suitable for vegans and those following a clean eating, gluten-free, dairy-free and preservative free diet. As the Japanese would say – Oishii.
Mushroom Miso Sauce - a Japanese and French inspired sauce without the calories and fat content.
In a large bowl combine the mushroom stock, sake, flour and mustard and whisk together with a fork until the ingredients are mixed through. Set aside.
Combine the Mushroom Stock, Sake, Dijon Mustard and Buckwheat Flour. The miso paste is added at the end of the cooking process.
Spray a little cooking oil into a frying pan and heat.
Slice the mushrooms then add to the heated frying pan.
Mushrooms, mushrooms, mushrooms - this recipe used white common mushrooms however you can use any fungi of choice.
Sauté the mushrooms until all liquid has been absorbed. This should take approximately 5 minutes.
Pour the mushroom stock in with the sautéed mushrooms.
Stir the sauce while bringing to a boil, then reduce the heat and simmer for a couple of minutes. Continue stirring until the sauce starts to thicken.
Pour the mushroom stock into the sautéed mushrooms and stir until the sauce starts to thicken.
Remove from heat and add the miso, stirring the paste into the thickened sauce. Adding the miso at the end retains the beneficial nutrients of the miso.
Serve the Mushroom Miso Sauce as required.
Notes I served the Mushroom Miso Sauce with Porcini Mushroom and Truffle Ravioli.
I used the Mushroom Miso Sauce to complement my Mushroom and Truffle Ravioli.
Adding a couple of extra tablespoons of Buckwheat Flour you can turn this sauce into gravy. The mushroom and miso flavours will transform and add an umami experience to any food you decide to serve this with. It goes well with all vegetables, tofu, fish, chicken and meat.
Add the miso paste at the end of the cooking process to allow the nutritious elements of the miso to be retained. Boiling or simmering the miso during the cooking process will destroy the good gut bacteria found in miso.