Instructions: 1. Put soybeans and 2 tsp. salt in saucepan and cover with water. Cook 1 3/4 hours, or until tender. When still hot (and drained), toss with sour cream.

2. Place mushrooms in bowl. Pour in the boiling water. Cover, let stand 20 minutes. Drain mushrooms thoroughly, squeezing out excess water. SAVE ALL THE WATER! It holds flavor secrets. Slice the mushrooms thinly.

3. Melt the butter in a saucepan. Add onion, garlic, sliced black mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring & cooking 5 more minutes. Add black mushroom water, sherry, and tamari. Cook, stirring frequently, over very low heat 8-10 minutes, or until thickened and smooth.

4. Steam up some of your favorite vegetables. Carrot, cabbage, zucchini....whatever. Recommended amount: about 6 cups worth, steamed. (1 small head cabbage, one medium sliced carrot, one smallish zucchini, for example.)

5. Combine everything in large casserole. Add 2 more tbs. sherry, 2 more tbs. tamari, and lots of black pepper. Bake covered, 45-50 minutes at 350 F.

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