Recipe: Mushroom Miso Cornucopia [edit]

Edited by: Helen Pitlick

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Tags: Vegan

Yield: Four 1-cup portions

[edit] Ingredients

2	cups Finely diced onions
2	cups Whole button mushrooms OR- medium mushrooms
2	tablespoons Regular sesame oil OR- oil of your choice
1	teaspoon Salt (optional)
½	teaspoon Ground black pepper (opt.)
1	teaspoon Tarragon leaves
2	cups Flaked Seitan*
2	cups Fresh brussel sprouts (stems cut off & halved)
3	cups Miso sauce

[edit] Preparation

Step 1

Saute vegetables and Seitan in oil with spices at medium heat for about 5 minutes. Add miso sauce and continue to cook until hot.

[edit] About Mushroom Miso Cornucopia

Serve as is, or over grain, pasta or toast for breakfast. This dish has a mild, sweet taste with a hint of tarragon. The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle. Prep time: 20 to 25 minutes.