Mushroom Miso Sauce
You would expect this Japanese and French inspired sauce to be high in calories and fat, but this 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 is suitable for vegans and those following a clean eating, gluten-free, dairy-free and preservative free diet. As the Japanese would say – Oishii.
a Japanese and French inspired sauce without the calories and fat content.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 2-3 Cups
2 Cups Mushroom Stock
½ Cup Sake
1 Tablespoon Miso
1 Teaspoon Organic Dijon Mustard
2 Tablespoons Buckwheat Flour
Combine the Mushroom Stock, Sake, Dijon Mustard and Buckwheat Flour. The miso paste is added at the end of the cooking process.
Mushrooms, mushrooms, mushrooms this recipe used white common mushrooms however you can use any fungi of choice.
Pour the mushroom stock into the sautéed mushrooms and stir until the sauce starts to thicken.
I served the with Porcini Mushroom and Truffle Ravioli.
I used the 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.
227787 - 2023-07-17 10:31:56