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Mushroom miso cornucopia

Yield: 4 Portions

Ingredients:

• 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

Instructions:

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

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