Mushroom Miso Cornucopia--The Platinum Recipes Collection

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Mushroom Miso Cornucopia

Categories: Main dish, Vegan
Yield: 4 portions

2 c Finely diced onions
2 c Whole button mushrooms
-OR- medium mushrooms
2 tb Regular sesame oil
-OR- oil of your choice
1 ts Salt (optional)
1/2 ts Ground black pepper (opt.)
1 ts Tarragon leaves
2 c Flaked Seitan*
2 c Fresh brussel sprouts
-- (stems cut off & halved)
3 c 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.

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