Health Begins in the Kitchen

Miso Mushroom Sauce

Miso Mushroom Sauce

The first time I made this I thought I’d reached culinary heaven.  The lovely rich, earthy, meaty mushroom meets the sweet yet dry taste of sherry with a little nutty cheesy addition coming from the nutritional yeast.  If it tastes this good, there must be something not so healthy about it, right?  That’s what I thought but all the ingredients stack up to a powerhouse of Vitamin B nutrition which is excellent for the nervous system.  So…I’m ultra excited to bring you this recipe that you can use as a sauce, a gravy, a salad dressing or even a soup.  Just the other day I used it for breakfast as a nice topping for my scrambled egg (move over hollandaise); and I poured it over some steamed broccoli for lunch (Kapowee!–that means really nummy in Suzy Speak).

I pulled a little bit of magic with this to make it palatable for my daughter and husband.  They’re both not fond of the unusual texture of mushrooms so I made sure I put it all in the Vitamix after and blended it until it was smooth.  This happens to be the best “gravy” I’ve had in my life.  And I must thank the coconut oil brand Alpha Health for their inspiration for this recipe.  You can find out more about their high quality products I frequently use at this website:

Miso Mushroom Sauce

April 16, 2018
: 6-8
: 15 min
: 25 min
: 35 min
: easy

This tasty sauce is as versatile as it comes. I can eat it by the spoonful but if I'm being a little more restrictive then I use it as a topping for meatballs. I've even been known to top my salads with it. Don't knock it till you try it 🙂


  • 2 T Coconut Oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 150 gram pack mushrooms, chopped finely
  • ½ cup sherry
  • 2 T coconut flour
  • 2 T Miso
  • 3 T nutritional yeast
  • 1 tsp Dijon
  • 2 1/2 cups chicken bone broth
  • 1/8 tsp pepper
  • Step 1 Heat frying pan up to medium and add coconut oil
  • Step 2 Add the onions and saute for 4 minutes then add the garlic and saute 2 minutes more
  • Step 3 Add the mushrooms and cook for about 10 minutes
  • Step 4 Turn down the heat a bit and add the Sherry
  • Step 5 Simmer for about 10 Minutes then add the coconut flour, miso, nutritional yeast and dijon and blend well
  • Step 6 Add the bone broth last and simmer for 2 minutes
  • Step 7 Add the pepper as the final element to spice it up a bit
  • Step 8 If you want this super smooth then pour into a Vitamix and blend well