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