Shiitake Mushroom & Red Onion Sauce

2 Tbsp olive oil

2 cups sliced Shiitake mushrooms (hydrated)

1 cup coarse chopped red onion

2 Tbsp white miso

2 cups vegetable stock

2 Tbsp cold water

1/4 cup liquid amino acid supplement

2 Tbsp mirin*

1 Tbsp arrowroot powder (or cornstarch to thicken sauce)

Sea salt and fresh ground black pepper

1. Heat the olive oil in a saucepan over medium high heat and sauté the mushrooms and red onion for 3-5 minutes.  

2. Dissolve miso in a little of the vegetable stock and set aside.  Add the remaining vegetable stock to the mushrooms and simmer for 5 minutes.  

3. Combine water, amino acids, and mirin.  Whisk in arrowroot.  Add the arrowroot slurry to the mushroom mixture while stirring and cook an additional 3 minutes.  

4.  Allow the mixture to cool slightly and stir in the miso-stock mixture.  Salt and pepper to taste.

Serve over pasta, long grain brown rice, or vegetable-stuffed cabbage rolls.

*Mirin is Japanese rice wine.  Make your own with a little white wine and sugar.

a Fairhaven Learning Project