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Shaggy Mane Casserole

From THE WILD VEGETARIAN COOKBOOK
This tour-de-force features the delicate flavor of the shaggy mane mushroom, one of the easiest to identify. Don’t drink alcohol soon after or before eating these mushrooms—the combination may sometimes cause temporary illness.

INGREDIENTS TO SAUTE

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

REMAINING INGREDIENTS

2 cups breadcrumbs
2 cups steamed shaggy mane mushrooms or alcohol inky cap mushrooms, chopped
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