1 large onion, thinly sliced
1/2 lb / 225 g white button mushrooms, sliced
2 cups slivered seitan or grilled Portobello mushrooms or crumbled
2 T tomato paste
3 T dry sherry plus 3 T water or 1/3 cup dry white wine
1 x 1 oz (30 g) package vegetarian dried onion soup mix
2 cups boiling water
1 t dry mustard
3/4 cups Tofu Sour Cream
- In a large non-stick skillet, steam fry the onion and white
mushrooms until the onion starts to soften. Add the seitan or grilled
mushroom slivers and stir fry for a few minutes. Add the tomato paste
along with the sherry and water or wine.
- Dissolve the soup mix in the boiling water, and add to the pan with
wine and mustard. Simmer over medium low heat for 5 minutes.
- Add the tofu sour cream to the pan over low heat, stirring gently
until heated through. Serve immediately.
Your question and comments are welcome