Quinoa with Shiitake Gravy
Submitted by Ricki
Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is macrobiotic cooking at its most satisfying: a bowl of quinoa under a clear, deeply savory shiitake gravy that tastes like it took all day but didn’t.
The secret is the shiitake soaking liquid. Dried mushrooms soak for 30 to 45 minutes, then the caps get sliced and simmered with that dark, umami-rich liquid for half an hour. The soaking water isn’t discarded here; it’s the base of the gravy, carrying all the concentrated mushroom flavor that the dried caps released during the soak.
Shoyu and brown rice vinegar season the broth, then dissolved kudzu stirs in at the end. Unlike cornstarch, kudzu thickens into a glossy, nearly clear sauce rather than an opaque one. When it goes clear and the heat turns off, it’s done.
Serve immediately over cooked quinoa with a scatter of green onions.
Ingredients
Directions
Cook Quinoa according to package directions.
Soak Shiitake mushrooms until soft about 30 to 45 minutes.
Bring 2 cups of water to a boil.
When shiitakes are soft remove stems and slice caps.
Add soaking liquid and and shiitakes to boiling water and cook for 30 minutes.
Add sliced onions, cook another 5 minutes.
Add remaining water and shoyu, bring to a boil, stir in dissolved kudzu, turn off heat.
Liquid will thicken and become clear.
Serve over Quinoa. Garnish wtih chopped green onions.
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