Mushroom Miso Cornucopia Recipe
Yield: 4 PortionsRecipe by luhu.jp
Ingredients:
2 cup: Finely diced onions,
2 cup: Whole button mushrooms OR- medium mushrooms,
2 tbsp: Regular sesame oil OR- oil of your choice,
1 tsp: Salt, optional
1/2 tsp: Ground black pepper, opt.
1 tsp: Tarragon leaves,
2 cup: Flaked Seitan*,
2 cup: Fresh brussel sprouts, (stems cut off & halved)
3 cup: Miso sauce,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp