Mushroom miso cornucopia

Yield: 4 portions

Measure Ingredient
2 cups Finely diced onions
2 cups Whole button mushrooms OR- medium mushrooms
2 tablespoons Regular sesame oil OR- oil of your choice
1 teaspoon Salt (optional)
½ teaspoon Ground black pepper (opt.)
1 teaspoon Tarragon leaves
2 cups Flaked Seitan*
2 cups Fresh brussel sprouts (stems cut off & halved)
3 cups Miso sauce

Yield: Four 1 cup portions Prep time: 20 to 25 minutes Saute vegetables and Seitan in oil with spices at medium heat for about 5 minutes. Add miso sauce and continue to cook until hot.

Serve as is, or over grain, pasta or toast for breakfast. This dish has a mild, sweet taste with a hint of tarragon.

*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Similar recipes