Miso Shiitake Mushroom Onion Gravy

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Gravy With A Rich Umami Flavor

Top Your favorite vegetables or mash with this wonderful robust Miso Shiitake Mushroom Onion Gravy. It is so good! This is my very own recipe creation and I am very deliciously happy with it. This is a gravy you can make all year long and not just for the Holidays. Everyone in the family will love it! You may have to double the recipe. The more gravy the better, so just pour it on!

Gravy With A Rich Umami Flavor. Photo by Spicy Saucy Vegan

How To Make Miso Shiitake Mushroom Onion Gravy

Shiitake mushrooms are so good and rich in flavor. Not only are they delicious they really help boost your immune system. So I like to eat them often and I put them in lots of dishes. I like whole fresh shiitake’s for most of my recipes. They let out a lot of liquid flavor when they are being cooked. I used a 4 oz. package of fresh whole shiitakes for this recipe.

The trick to this gravy is all in the miso. I find that the mellow white miso works best because it is so mild. Some miso’s are very strong and are over powering to other flavors. I like the traditional Japanese premium light miso brand called Miso Master Organic. Its the one you can see in my YouTube video right at the beginning. It is artisanal hand-crafted and Non GMO and gluten-free miso. In the YouTube video you can see that after you add the miso it needs to be broken down and stirred in with a spoon. Plus the miso will thicken the gravy. No corn starches here!

A vegetable broth can be so hard to pic. Often I get home and use a new brand just to find that it is watered down with hardly any flavor. That is why I like Trader Joe’s organic vegetable broth. It is rich in flavor and color. It also seems to be a little thick. I like this for my recipes. I want flavor! Plus, it is low in sodium so I can gage how much salt or miso I want in my dish.

What To Put Miso Shiitake Mushroom Onion Gravy On

miso shiitake mushroom onion gravy
Miso Shiitake Mushroom Gravy on Vegan Miso Rutabaga Cauliflower Mash. Photo by Spicy Saucy Vegan

This delicious gravy goes very well with old fashion mashed potatoes. Although, you can spread out the adventure and be very creative. I show in this picture above the Miso Shiitake Mushroom Onion Gravy on one of my last posted recipe creations of Vegan Miso Rutabaga Cauliflower Mash. These two are paired so great together. It would be a very nice Holiday side dish. This gravy would also be good on mixed Asian veggies, cooked bok choy, cabbage or any kind of rice or pasta. If it were rice or pasta maybe I would add a little sesame oil to it before topping it with the gravy.

There are so many different ways to explore using this gravy. This is one I will work some more with and see what I come up with. I hope you enjoy this wonderful umami rich gravy as much as we do.

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Miso Shiitake Mushroom Onion Gravy

Miso Shiitake Mushroom Onion Gravy

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  • Author: Spicy Saucy Vegan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2 1x
  • Category: Dinner, Gravy, Lunch, Sauce
  • Method: Stove Top
  • Cuisine: American, Japanese
  • Diet: Vegan


This is a wonderfully rich umami flavored gravy. If you love miso and shiitake mushrooms you are going to love this recipe I created. Top it on your next mashed potato night or mashed potatoes for the Holidays. It goes well on your favorite mashed veggies, steamed veggies, Asian mixed vegetables, bok choy, rice or pasta.


  • 1 4oz. box Shiitake Mushrooms, (sliced)
  • 3 to 4 Tbsp Olive Oil
  • 4 Lg Cloves of Garlic, (minced)
  • 1 small Yellow Onion, (sliced)
  • 2 1/2 tsp White Miso (Miso Master Organic)
  • 2 1/2 tsp Yondu Vegetable Umami or Soy Sauce
  • 4 dashes Cayenne Pepper, (optional)

Toppings Options

  • Fresh Thyme
  • Hot Pepper Flakes


  1. Clean the mushrooms, onions and garlic. Slice the shiitake mushrooms, onions and mince the garlic.
  2. In a medium sized skillet heat on medium heat and add about two tablespoons of olive oil. Add the Shiitake mushrooms. Cook until slightly brown. Remove from skillet and put in a bowl.
  3. In the same skillet add 1 to 2 more Tablespoons of olive oil. Add the sliced onions and minced garlic. Cook until soft and slightly brown. Add the vegetable broth, the already cooked shiitake mushrooms, yondu vegetable umami or soy sauce and miso.(Miso Master Organic)
  4. The miso will be a little hard. Break the miso up gently with the side of your spoon and stir it around. This will thicken up as a gravy. (Make sure to dissolve and brake up all the miso)
  5. After it is getting thick add the dashes of cayenne pepper, (optional) ( only if you like it a little hot)
  6. Transfer it into a serving bowl or gravy dish.
  7. Top the servings with fresh thyme and or hot pepper flakes.
  8. Enjoy!


Can store in an air tight contain in refrigerator for up to 3 days.

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