Shiitake mushroom~ sweet potato & hazelnut sa
1 Quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onions, diced |
| 2 | tablespoons | Olive oil |
| ¼ | teaspoon | Salt |
| ¾ | teaspoon | Rosemary, fresh & minced |
| 2 | cups | Sweet potatoes, diced |
| 1½ | cup | Vegetable stock |
| 2 | tablespoons | Water |
| 1 | cup | Rice milk -=OR=- soy milk |
| 2 | tablespoons | Hazelnut butter |
| 1½ | cup | Shiitake mushrooms, sliced |
| 1½ | tablespoon | Tamari |
| 1 | pinch | Black pepper |
Directions
Saute onions in oil until lightly browned. In a large pot, combine half of the onions with the salt, ½ ts rosemary, sweet potatoes & 1½ c stock. Cook until potatoes are tender. Cool to room temperature & blend with milk & hazelnut butter until very smooth.
Set aside. Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2 tb water. Cook for 5 minutes. Add to sweet potato mixture & simmer for 5 minutes. Serve hot over fresh pasta.
NOTE Only use fresh shiitake mushrooms.