Ingredients
Marinate:‘Steam mushrooms and toss them with your favorite vinaigrette. Preserve in jar.
Stuff: Bake mushroom caps stuffed with fillings, like olive caponata ratatouille, or turkey sausage.
Preparation
Make stock. 2 T. minced onion, 1 tsp. grated gingerroot, 3 thinly sliced shitake mushroom caps, 1/4 C. shredded kale 2 C. mushroom stock 1 to 2 T. miso (white, brown or red)
