Miso potatoes and mushrooms au gratin

1 Servings

Ingredients

Quantity Ingredient
3 mediums Russet potatoes
6 ounces Mushrooms; sliced
4 Scallions; chopped
¼ cup White miso
1½ cup Soy milk or skim milk
3 tablespoons Unbleached white flour
Salt & pepper
2 tablespoons Bread crumbs
Cooking spray

Directions

Hi! This is from the July issue of "Veggie Life." It's wonderful! 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 well.

Over medium heat, saute mushrooms (they used 2 T. (gasp!) oil, I used 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, ½ 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 4 minutes.

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. Per serving (w/the oil): 180 cal. (26% fat), 4 g. prot., 5.4g fat, 28g carb., 448 mg. sodium, 0 mg. chol., 0 g. fiber Are the different colored misos (misi?) interchangable? This was my first time using it, and it was just unbelievable! At first I thought the price was rather high ($3.99 for about 2 cups), but it's definitely worth it! Posted to fatfree digest V97 #185 by Peter Denholm <pjemme@...> on Aug 20, 1997

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