Mushrooms Flagstaff

This recipe is Deborah Madison's version of "Mushrooms Berkeley", which is in Vegetarian Epicure (Anna Thomas). I was a fan of Mushrooms Berkeley, but last time I made it, I felt it was too sweet. Apparently Deborah Madison did, too.

The result kept the wonderful flavor - mushrooms with an earthy rich sauce. We all enjoyed this dish very much. I also compared the recipe - this version is much lighter, less sugar, and has a few additional ingredients (dried shitake mushrooms and tofu, among others). When I get a hankering for this sort of thing, I'll definitely stick with the Flagstaff version of this recipe!