Ingredients
- 1 pound Japanese eggplants (about 3)
- 1/2 cup walnuts
- 1 pound firm tofu
- 8 ounces shiitake or button mushrooms, stemmed
- 2 cloves garlic, minced
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage leaves
- 1 large egg, plus 1 egg white
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 1/4 teaspoon red chile flakes
- 2 tablespoons unsalted butter
- 6 ounces shitake, cremini, or button mushrooms
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon Marsala or sherry
- 1 cup vegetable broth, homemade or low sodium canned
- 2 sprigs fresh thyme, plus 1 teaspoon leaves
- 1/4 cup heavy cream
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