Mushroom-Miso Gravy


Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also have a tradition of bringing out a double batch of gravy for our staff Thanksgiving.” 

  • 4Servings


  • white miso
  • diced carrots
  • olive oil
  • diced celery
  • nutritional yeast
  • mushroom broth
  • red onion
  • russet potato
  • frozen corn
  • garlic
  • low-sodium tamari sauce
  • white or cremini mushrooms


1 | Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft and translucent. Stir in carrots and celery, and cook 7 to 10 minutes, or until tender. Stir in potato and corn, and cook 5 to 7 minutes, or until most of liquid has evaporated. Add garlic, sage, and thyme, and cook 1 minute, or until garlic is fragrant.

2 | Stir in broth, nutritional yeast, miso, and tamari, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.

3 | Meanwhile, heat remaining 1 Tbs. oil in large skillet over medium heat. Add mushrooms, and sauté 10 minutes, or until all liquid has evaporated.

4 | Blend mushroom broth mixture in blender in batches until smooth. Stir in mushrooms, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: per 1/4-cup serving
  • Calories: 162
  • Carbohydrate Content: 25 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Sodium Content: 865 mg
  • Sugar Content: 8 g