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Soy Gevult

A home-style Soy Gevult made with Soybeans Soaked Hrs, Salt, Sour Cream, Boiling Water, and Onion. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1 cup
• 2 1/2 cup
• 1 1/2 cup
• 2 clove
• 3 tbsp
• 3 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Put soybeans and 2 tsp. salt in saucepan and cover with water.

2. 2

   Cook 1 3/4 hours, or until tender. When still hot (and drained), toss with sour cream.

3. 3

   Place mushrooms in bowl.

4. 4

   Pour in the boiling water.

5. 5

   Cover, let stand 20 minutes.

6. 6

   Drain mushrooms thoroughly, squeezing out excess water.

7. 7

   Reserve soaking water.

8. 8

   Slice the mushrooms thinly.

9. 9

   Melt the butter in a saucepan. Add onion, garlic, sliced black mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring

10. 10

    & cooking 5 more minutes.

11. 11

    Add black mushroom water, sherry, and tamari.

12. 12

    Cook, stirring frequently, over very low heat 8-10 minutes, or until thickened and smooth.

13. 13

    Combine everything in large casserole.

14. 14

    Add 2 more tbs. sherry, 2 more tbs. tamari, and lots of black pepper.

15. 15

    Bake covered, 45-50 minutes at 350 F.