1/4 cup olive oil
1/2 red onion, sliced
3 celery stalks, sliced
2 red peppers, sliced
2 medium zucchinis, sliced
1 small cauliflower, broken into florets
2 cups snow peas
4 cloves garlic, minced
SAUCE
1-1/4 cups stock or water
2 tbs. wineberry wine or red wine
1/2 cup light-colored (mellow) miso
2 tbs. kudzu or arrowroot
1 tsp. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
1 tsp. turmeric
2 tbs. fresh dill weed, chopped
2 tbs. fresh cilantro or parsley, chopped
2 cups breadcrumbs
2 cups steamed shaggy mane mushrooms or alcohol inky cap mushrooms, chopped
1. Sauté the onion, celery, red peppers, zucchini, and cauliflower in the olive oil 10 minutes.
2. Add the garlic and sauté another 5 minutes.
3. Mix the stock, wine, kudzu, chili paste, and turmeric in a saucepan and bring to a boil over medium heat, stirring constantly. (If lumps form, blend until smooth in the blender, holding down the blender cover with a towel when you first turn it on to prevent it from erupting.)
4. Add the dill and cilantro, reduce the heat to low, and simmer 10 minutes, stirring often.
5. Mix the mushrooms with the vegetables and put 1/3 of mixture into a large, oiled casserole dish. Cover with 1/3 of the sauce and sprinkle 1/3 of the breadcrumbs on top.
6. Continue layering in this mode until you’ve used up all the ingredients.
7. Bake in preheated 375° F oven 40 minutes or until bubbly.
Serves 12
Preparation Time: 1 hour
Cooking Time: 40 minutes