Recipe - Miso Potatoes And Mushrooms Au Gratin

3 md Russet potatoes
6 ounce Mushrooms; cut or sliced up
4 Scallions; chopped
One fourth cup White miso
1 One half cup Soy milk or skim milk
3 tablespoon Unbleached white flour
Salt & pepper
2 tablespoon Bread crumbs
Cooking spray

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 1inch
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
mediumhigh 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 6cup baking dish.

In a blender (I just used a whisk & bowl I hate washing the blender!),
combine miso, One half 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@ibm.net on Aug
20, 1997