Shiitake Mushroom Gravy

Oz Blog Wellness Warrior Nancy Schuessler calls this highly versatile gravy “to die for!” Enjoy as a topping or as a delicious dish on its own.

1 lb Shiitake mushrooms
1 tbsp Toasted sesame oil
3 cups Spring water
1/4 cup Soy sauce (shoyu)
1/4 cup Kuzu
1 tbsp Mirin (optional)
1 inch Piece of ginger
pinch Salt

Wash, dry, and slice mushrooms. Heat oil in skillet; add mushrooms and salt and sauté until soft.

Add 2 1/2 cups water and the shoyu – stir it in with a wooden spoon and bring to a boil. Lower flame and simmer 5 minutes. Dissolve the kuzu in 1/2 cup water and stir this into the skillet. Add the mirin, if desired, and continue stirring until gravy is clear. Grate the ginger, place the grated ginger in your hand and squeeze the remaining juice on the gravy.