2 cup finely diced onions
2 cup whole button mushrooms or- medium m, ushrooms
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
A Recipe for
Mushroom Miso Cornucopia
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This is a recipe for Mushroom Miso Cornucopia from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 4
Mushroom Miso Cornucopia Recipe brought to you by Recipes To-Go