Title: Mushroom Miso Cornucopia
Categories: Entree Vegan
Yield: 4 Portions

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

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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