3 Cups Mixed Mushrooms Crimini and Oyster (Chopped)
2 Cloves Garlic (Minced)
2 tbsp Miso Paste
2 Tbsp Fresh Thyme (Chopped)
2 Tbsp Fresh Sage (Chopped)
1 Cup Whole Grain Teff (or Corn Polenta Can be Substituted)
3½ Cups Veggie Stock
½ tsp Each Salt and Pepper
¼ Cup Nutrional Yeast
Instructions
Prepare all fresh produce as directed above.
In a medium sauce pan, bring 3 cups of the veggie stock to a boil.
Stir in the teff and reduce heat to low. Cover and simmer until all liquid is absorbed and the teff is tender about 18-20 minutes (corn polenta only needs 2-3 minutes to cook so plan accordingly)