Mushroom Miso Cornucopia

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