---------- Recipe via Meal-Master (tm) v8.03
  
       Title: MUSHROOM MISO CORNUCOPIA
  Categories: Main dish, Vegetarian
       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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