Shitake Miso Gravy with Rutabaga Purée
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
  • ¼ c Red Onion, roughly chopped
  • 3 Tbsp Carrot, roughly chopped
  • 3 Tbsp Butternut Squash (or acorn squash), roughly chopped
  • 3 Tbsp Leek, roughly chopped
  • 3 Tbsp Celery, roughly chopped
  • 3 Tbsp Portobello Mushroom, roughly chopped
  • 3 Garlic Cloves, Peeled
  • 1 sprig Thyme, fresh
  • 2" sprig Rosemary, fresh
  • 4 leaves of Sage, fresh
  • 3 c Water
  • 2 Tbsp Chickpea Miso (or oganic soy/brown rice miso)
  • 1 Tbsp Tamari
  • 1 tsp Raw Apple Cider Vinegar
  • 2 c Shitake Mushrooms, sliced (stems left on) (or your fave mushroom)
Rutabaga Purée:
  • 1 large Rutabaga, peeled and cut into large pieces (about 4 c worth)
  • 6-8 Garlic cloves, peeled
  • 1 Tbsp of Extra Virgin Olive or Coconut Oil
  • ¼ c Cashew Cream (equal parts soaked cashews and water puréed together)
  • Sea(weed) Salt to taste
For the Gravy:
  1. For extra vitamin D, leave you mushrooms, gills up, in the sun for an hour or so.
  2. Put the veggies and herbs (except for the shitake mushrooms) in a pot with the water and simmer on med/low for 20 minutes or so.
  3. Turn the heat off and let it steep/cool down for 10-20 minutes.
  4. Remove the herbs and purée in a blender until very smooth.
  5. Add the tamari and miso and purée again.
  6. Meanwhile, sauté the shitake mushrooms in a tsp of extra virgin coconut oil until they start to smell good and get a bit limp.
  7. Add the ac vinegar and a small splash of water to the pan (so that when you add you gravy it doesn't splutter everywhere) and then add the contents of the blender to the pan.
  8. Bring to a simmer and let reduce for a minute if it is too watery.
  9. Once at the right consistency (gravy-ish) adjust the seasoning with sea salt if needed.
  10. Pour over rutabaga (or any root veg) purée, or anything that could be improved by delicious gravy.
For the Rutabaga Purée:
  1. Steam the rutabaga and garlic cloves together until the biggest piece is very soft (stab with a knife or fork)
  2. Purée rutabaga and garlic in a food processor (or mash with a masher for a rustic mash).
  3. Add sea salt and oil (and/or cashew cream) to taste.
  4. Cover in gravy.
Recipe by The Crushing Cancer Kitchen at