Shiitake mushroom, sweet potato & hazelnut sauce

1 quart

Ingredients

Quantity Ingredient
2 cups Onions, diced
2 tablespoons Olive oil
¼ teaspoon Salt
¾ teaspoon Rosemary, fresh & minced
2 cups Sweet potatoes, diced
1½ cup Vegetable stock
2 tablespoons Water
1 cup Rice milk -=OR=- soy milk
2 tablespoons Hazelnut butter
1½ cup Shiitake mushrooms, sliced
1½ tablespoon Tamari
1 pinch Black pepper

Directions

Saute onions in oil until lightly browned.

In a large pot, combine half of the onions with the salt, ½ ts rosemary, sweet potatoes & 1½ 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 Submitted By MARK SATTERLY On 05-30-95

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