Title: Shiitake Mushroom, Sweet Potato & Hazelnut Sauce
Categories: Entree Pasta Vegan
Yield: 1 Quart

2	c	Onions, diced
2	tb	Olive oil
1/4	ts	Salt
3/4	ts	Rosemary, fresh & minced
2	c	Sweet potatoes, diced
1 1/2	c	Vegetable stock
2	tb	Water
1	c	Rice milk -=OR=- - soy milk
2	tb	Hazelnut butter
1 1/2	c	Shiitake mushrooms, sliced
1 1/2	tb	Tamari
1	pn	Black pepper

Saute onions in oil until lightly browned.

In a large pot, combine half of the onions with the salt, 1/2 ts rosemary, sweet potatoes & 1 1/2 c stock. Cook until potatoes are tender. Cool to room temperature & blend with milk & hazelnut butter until very smooth. Set aside.

Combine remaining onions, mushrooms, tamari, pepper, remaining rosemary & 2 tb water. Cook for 5 minutes. Add to sweet potato mixture & simmer for 5 minutes. Serve hot over fresh pasta.

NOTE Only use fresh shiitake mushrooms.

"Vegetarian Gourmet" Spring 1994

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