INGREDIENTS

INSTRUCTIONS

Hi! This is from the July issue of "Veggie Life." It's wonderful!  Put
a large pot of water on to boil. Peel potatoes and cut into 1-inch
cubes. Add to the water and cook until tender, about 8 minutes. Drain
well.  Over medium heat, saute mushrooms (they used 2 T. (gasp!) oil, I
used  Pam) until they begin to release their juices. Add scallions,
raise  heat to medium-high and continue cooking, stirring frequently,
until  liquid has evaporated. Remove from heat and add to the potatoes.
Preheat oven to 375 and lightly spray a 6-cup baking dish.  In a
blender (I just used a whisk & bowl- I hate washing the  blender!),
combine miso, 1/2 c. milk and flour. Blend until smooth.  Add remaining
milk and blend until combined.  Pour mixture into a medium sauce pan
and cook over medium heat,  stirring constantly, until mixture is
thickend and just beginning to  boil, about 4 minutes.  Pour miso white
sauce over potatoes and mushrooms and toss gently to  coat. Season to
taste with salt and pepper and transfer to prepared  baking dish.
Sprinkle bread crumbs over the top and bake until hot  and crumbs are
golden, 15 to 20 minutes.  Makes 6 servings. Per serving (w/the oil):
180 cal. (26% fat), 4 g.  prot., 5.4g fat, 28g carb., 448 mg. sodium, 0
mg. chol., 0 g. fiber  Are the different colored misos (misi?)
interchangable? This was my  first time using it, and it was just
unbelievable! At first I thought  the price was rather high ($3.99 for
about 2 cups), but it's  definitely worth it! Posted to fatfree digest
V97 #185 by Peter  Denholm <pjemme@ibm.net> on Aug 20, 1997

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