Place bread cubes in a large mixing bowl. Heat oil in a skillet and sauté the onions for 2 to 3 minutes. Slice and discard the shiitake stems. Reserve soaking water. Slice the mushroom caps thin. Add the shiitake, button mushrooms, 1 teaspoon shoyu and the celery. Sauté for 3 to 5 minutes. Pour into the mixing bowl and mix with the bread. Add sage and remaining shoyu. Combine shiitake soaking water and Edensoy. Mix the liquid with the bread and vegetables. Use as a stuffing for winter squash, mushrooms or fish. The stuffing can be baked by itself as well. Oil a baking dish, place the stuffing in it and cover. Bake at 350° for 25 to 30 minutes. Remove the cover and bake another 5 minutes or until browned.
6g fat (21% calories from fat),