Millet Mash with Kuzu Mushroom Gravy
2 cups of millet, soaked and rinsed
7 cups water
1 small head of cauliflower or 2 cups of florets
¼ teaspoon of sea salt
¼ cup of chopped onions
handful of Celery leaves
2 tablespoons of Goat butter (or any butter of your choice including vegan)
Lightly toast millet and onion in a pan. Add water to the pan and bring to a boil, add cauliflower, celery leaves and sea salt. Lower heat , cover with lid and simmer for about 25 minutes until millet is soft . Miso paste can be added before blending as a flavor enhancer. Using a hand held immersion blender puree the millet and cauliflower mixture.
Serve with Kuzu mushroom gravy.
Kuzu Mushroom Gravy
2 tablespoons of olive oil
½ onion chopped fine
2 cloves of garlic minced
1 cup of shitake mushrooms
2 tablespoons of tamari or coconut aminos (if you are soy free)
2 cups of water or broth
1 tablespoon of chickpea soy free miso or sweet white miso paste
2 tablespoons of kuzu (diluted in 3 tbsp of cold water)
Heat a frying pan on mdium-low. Add olive oil, onion, garlic and mushrooms. Season with your tamari and add 2 cups of water or broth and bring to a strong simmer. Add diluted miso paste and then once this is whisked in add diluted kuzu. Whisking constantly to avoid lumps. Remove from heat the moment its thickened.
Serve on top of millet mash or mashed potatoes.