Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Fresh mushrooms 1/2 c Dijon mustard
1/8 ts Thyme 1 tb Ground coriander
Salt ground black pepper 16 oz Firm tofu, pressed and cut
2 tb Canola oil ...into 3/4-inch cubes
1 md Onion, finely chopped (1 c) 2 md Kohlrabi, peeled and cut
1 lg Shallot, finely minced ...into 1/2-inch cubes
...(about 1-1/2 tb) ...(about 1-1/2 cups)
2 Heaping tablespoons flour 1 Bosc pear, peeled, cored,
1 c Hard cider or apple juice ...and cut into 3/4-inch
...(see end note) ...pieces (about 1 cup)

1. Clean mushrooms, trim stem ends, quarter them, and put in pan with
1 tablespoon water, plus thyme, and salt and pepper to taste. Cover
and simmer for 20 minutes.

2. Meanwhile, in a large, deep saucepan, heat oil over medium heat;
add onion and shallot; and cook, stirring occasionally, until onions
are soft, about 5 minutes. Add flour, stir to coat onions; cook 3 to
4 minutes, stirring constantly so flour does not color.

3. Stir in 1/4 cup of cider, scraping pot with wooden spoon to loosen
and dissolve flour; mixture will thicken. Add remaining cider, stir
to make thickened sauce.

4. Mix mustard and coriander into sauce. Add tofu and kohlrabi;
simmer gently, partially covered, over medium-low heat 15 minutes,
stirring occasionally.

5. Add pear and mushrooms; simmer until pears are tender, 10 to 15
minutes longer. Adjust seasonings. Serve over rice.

NOTE: Hard cider can be found in liquor stores. It has a drier
flavor than apple juice. Save what you don't pour into the pot to
drink; it's delicious served chilled.

*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95

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