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Mushroom Miso Cornucopia

Recipe name:
Mushroom Miso Cornucopia

Recipe category:
Main Dish

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Recipe detials:

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

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Mushroom Miso Cornucopia

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