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How To make Shiitake Mushroom, Sweet Potato & Hazelnut Sauce
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.
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400 g puff pastry (or a 397 g box of Tenderflake puff pastry)
For the mushroom filling:
400 g assorted mushrooms, sliced and chopped (I’ve had shiitake, cremini, portobello, and shimeji mushrooms)
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1 tbsp. rice vinegar
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2-3 tbsp. olive oil
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c/o Mike Cruz
PO BOX 351213
Los Angeles, CA 90035
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