Mushroom Miso Cornucopia
This dish has a mild, sweet taste with a hint of terragon.
Yield
4 portionsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
finely diced |
|
| 2 | cups |
mushrooms, button
whole, or medium mushrooms |
|
| 2 | tablespoons |
sesame oil
or oil of your choice |
|
| 1 | teaspoon |
salt
optional |
|
| ½ | teaspoon |
black pepper
optional |
|
| 1 | teaspoon |
tarragon leaves
|
|
| 2 | cups |
seitan (wheat-meat)
flaked |
* |
| 2 | cups |
brussels sprouts
fresh, stems cut off & halved |
|
| 3 | cups |
miso paste
sauce |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
finely diced |
|
| 473 | ml |
mushrooms, button
whole, or medium mushrooms |
|
| 3E+1 | ml |
sesame oil
or oil of your choice |
|
| 5 | ml |
salt
optional |
|
| 2.5 | ml |
black pepper
optional |
|
| 5 | ml |
tarragon leaves
|
|
| 473 | ml |
seitan (wheat-meat)
flaked |
* |
| 473 | ml |
brussels sprouts
fresh, stems cut off & halved |
|
| 7.1E+2 | ml |
miso paste
sauce |
|
Directions
Sauté 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.
*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.
