Mushroom Miso Cornucopia

---------- Recipe via Meal-Master (tm) v8.03

Title: MUSHROOM MISO CORNUCOPIA
Categories: Main dish, Vegetarian
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.

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

-----