Yield

4 to 6 servings

Ingredients

1 large onion, thinly sliced
1-1/2 Ib. white button mushrooms, sliced
2 cups slivered seitan or grilled portobello, boletus or porcini mushrooms
2 tablespoons tomato paste
3 tablespoons dry sherry plus
3 tablespoons water or
1/3 cup dry white wine ( or non-alcoholic alternative)
1 (1-oz.) pkg. vegetarian dried onion soup mix
2 cups boiling dry mustard
3/4 cups Tofu Sour Cream, p. 24

How to prepare

In a large, nonstick 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 the to the pan with the wine and mustard. Simmer over medium-low heat for five minutes. Add the Tofu Sour Cream to the pan over low heat , stirring gently until heated through. Serve immediately.

Variation: Instead of seitan or mushrooms, you can use slices of firm vegetarian " burger" or marinated firm tofu. For extra flavor, add the tomato paste to the onion and mushrooms and stir over medium heat until the paste starts to brown. Then add the seitan or mushroom slivers.

Nutritional Value

Per serving: Calories 210, protein 22g, Fat 6g, Carbohydrates 14g, Calcium 51mg, Fiber 2g, Sodium 602mg.