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Shiitake Mushroom, Sweet Potato and Hazelnut Sauce

 

14

Yield

1

quart

Prep

20

min

Cook

10

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 cups onions
diced
2 tablespoons olive oil
¼ teaspoon salt
¾ teaspoon rosemary leaves
fresh, minced
*
2 cups sweet potatoes, or yams
diced
1 ½ cups vegetable stock
2 tablespoons water
1 cup rice milk
or soy milk
*
2 tablespoons hazelnut butter
*
1 ½ cups mushrooms, shiitake
sliced
*
1 ½ tablespoons soy sauce, tamari
1 pinch black pepper
*

Directions

Sauté onions in oil until lightly browned.

In a large pot, combine half of the onions with the salt, ½ teaspoons rosemary, sweet potatoes and 1½ cup stock.

Cook until potatoes are tender.

Cool to room temperature and blend with milk and hazelnut butter until very smooth.

Set aside.

Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary and 2 tablespoons water.

Cook for 5 minutes.

Add to sweet potato mixture and simmer for 5 minutes.

Serve hot over fresh pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 18333% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 566mg 24%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 385% Vitamin C 43%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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