Shiitake Mushroom, Sweet Potato & Hazelnut Sauce

Recipe Ingredients

2 cups	125g / 4.4oz	Onions - diced
2 tablespoons	30ml	Olive oil
1/4 teaspoon	1.3ml	Salt
3/4 teaspoon	3.8ml	Rosemary - fresh & minced
2 cups	292g / 10oz	Sweet potatoes - diced
1 1/2 cups	355ml	Vegetable stock
2 tablespoons	30ml	Water
1 cup	237ml	Rice milk -=or=- - - soy milk
2 tablespoons	30ml	Hazelnut butter
1 1/2 cups	355ml	Shiitake mushrooms - sliced
1 1/2 tablespoons	22ml	Tamari
1		Black pepper

Recipe Instructions

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.

"Vegetarian Gourmet" Spring 1994

Source:
Mary Pult - Chef - Liberty Cafe

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