| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low-, Fat | 4 | Servings | ||
INGREDIENTS
| 1 | c | Water plus 1/2 cup water |
| 1 | oz | Dried wild mushrooms such as morel; shiitake, or |
| Porcini | ||
| 1 | tb | Oil |
| 1 | lg | Onion; chopped |
| 2 | Carrots; diced | |
| 3 | sm | Turnips; peeled and cut in |
| Quarters | ||
| 4 | sm | Potatoes; cut in half (4 to |
| 1/2 | lb | Mushrooms; halved |
| 3 | Dried tomatoes; made into powder | |
| 8 | oz | Seitan; cut in small chunks |
| 1 | ts | Dried rosemary |
| 1 | ts | Dried thyme |
| 1 | ts | Dried sage |
| 1 | tb | Miso |
| 1 | tb | Arrowroot plus additional if needed |
| 2 | tb | Fresh chopped parsley |
| Freshly ground black pepper to taste |
INSTRUCTIONS
5 Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended. Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes. Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender. Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving. Total Calories per Serving: 277 Fat: 5 grams Recipe By : Jill Nussinow, M.S., R.D. Posted to Digest eat-lf.v096.n164 Date: Fri, 20 Sep 1996 09:49:18 -0600 From: "Robin Goldberg Isaacs" <isaacs@rmi.net> NOTES : This is a more modern and gourmet version of a traditional stew, but oh, so much more tasty.
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