| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Sauces & gr, Vegan, Vegetarian |
1 |
Servings |
INGREDIENTS
| 8 |
|
Dried shiitake mushrooms; to 10, soaked in 2 cups warm water for 1 hour |
|
|
Sauteing liquid * |
| 2 1/3 |
c |
Button mushrooms; sliced |
| 1/4 |
c |
Sherry; or sake |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Tomato juice |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Mirin; or 2 tsp honey and 4 tsp sherry |
| 2 |
ts |
Nutritional yeast; to 2 tbsp |
| 1 |
tb |
White miso; or barley miso |
| 3 |
tb |
Arrowroot; dissolved in small amount of water |
INSTRUCTIONS
* Original calls for 4 tbsp oil for sauteing.
Makes 3 cups.
Drain the shiitake mushrooms, reserving the soaking liquid. Cook the
shiitake and other mushrooms, stirring, for a few minutes. Cover and simmer
until the mushrooms have reduced in size and have begun to let out their
juices, about 4-5 minutes.
Add the sherry or sake, raise heat to high, and add the garlic, reserved
soaking water and tomato juice. Boil rapidly for one minute. Add the soy
sauce and mirin, and boil 2-3 minutes more. Lower the heat, and add then
nutritional yeast and miso. While stirring, add the dissolved arrowroot,
and cook until the sauce has thickened and become transparent. Serve at
once.
Recipe by: Vegetarian Times Complete Cookbook
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 10, 1998,
converted by MM_Buster v2.0l.
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