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Spring Challenge Day 7- Millet Mashed “Potatoes” With Mushroom Gravy

Millet Mashed “Potatoes” With Mushroom Gravy

1 Cup millet, washed

3 Cups water

2 Cups cauliflower, in small florets or medium-sized chunks

Pinch of sea salt


Toasted sesame oil

1 Medium onion, diced

Pinch of sea salt

12 White button mushrooms or 8 shiitake or 6 dried shiitake

About 2 cups spring water

1/4 Cup shoyu

2 Tablespoons mirin

1 Drop brown rice vinegar

2 Tablespoons kuzu, diluted in 1/2 cup cold water

Scallions or parsley for garnish


Place the washed millet in a heavy 2-quart pot. Over medium heat, stir the millet continually until it dries and then becomes aromatic and ever so slightly golden in color. This can take 5-8 minutes. Add water and cauliflower. Bring to a boil. Add salt. Cover and simmer over a flame deflector for 30 minutes. Remove from heat. Put millet through a hand mill or blend in a food processor or in the pot with a handheld food processor. Blend to desired consistancy.

To make gravy, heat toasted sesame oil over medium heat in a skillet. Add onion, salt, and saute until translucent. Add mushrooms and saute until soft and moist. Add water and bring to a boil. Season with shoyu, mirin, and brown rice vinegar. Simmer 5 minutes. Adjust seasonings to your taste, and simmer 5 more minutes.

Add diluted kuzu to simmering mixture and stir constantly as kuzu thickens and comes to a boil. After the kuzu has boiled, the gravy is ready. Spoon over millet mash on individual plates and serve. Garnish with scallions or parsley.

-What a great mashed potato alternative! My family was 50/50 about this recipe. Pan, Lucy and I loved it and came back for seconds. The other 2 politely ate it . One doesn’t like mushrooms the other thinks millet stinks. Pan ate his with some leftover avocado. YUM!

All recipes are printed with permission from Jessica Porter

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