Date: Wed, 20 Aug 1997 20:27:02 -0400
From: Peter Denholm (email@example.com)
Hi! This is from the July issue of "Veggie Life." It's wonderful!
Miso Potatoes and Mushrooms Au Gratin
3 medium russet potatoes
6 oz. mushrooms, sliced
4 scallions, chopped
1/4 c. white miso
1 1/2 c. soy milk or skim milk
3 T. unbleached white flour
Salt & pepper
2 T. bread crumbs
Put a large pot of water on to boil. Peel potatoes and cut into 1-inch
cubes. Add to the water and cook until tender, about 8 minutes. Drain
Over medium heat, saute mushrooms using Pam until they begin to
release their juices. Add scallions, raise heat to medium-high and
continue cooking, stirring frequently, until liquid has evaporated.
Remove from heat and add to the potatoes.
Preheat oven to 375 and lightly spray a 6-cup baking dish.
In a blender (I just used a whisk & bowl- I hate washing the blender!),
combine miso, 1/2 c. milk and flour. Blend until smooth. Add remaining
milk and blend until combined.
Pour mixture into a medium sauce pan and cook over medium heat, stirring
constantly, until mixture is thickend and just beginning to boil, about
Pour miso white sauce over potatoes and mushrooms and toss gently to
coat. Season to taste with salt and pepper and transfer to prepared
baking dish. Sprinkle bread crumbs over the top and bake until hot and
crumbs are golden, 15 to 20 minutes.
Makes 6 servings.