Ingredients
- 1 1/2 tamari
- 300 gr sweet potatoes
- 240 gr onions
- 350 ml vegetable stock
- 130 gr shiitake mushrooms
- 240 ml rice milk
- 30 ml water
- 28 gr hazelnut butter
- 30 ml olive oil
- 1 gr salt
- 1 gr rosemary
- 1 gr black pepper
Saute onions in oil until lightly browned. In a large pot, combine half of the onions with the salt, half ts rosemary, sweet potatoes & 1.5 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.
