o 1 large onion, thinly sliced o 1/2 lb / 225 g white button mushrooms, sliced o 2 cups slivered seitan or grilled Portobello mushrooms or crumbled veggie burgers o 2 T tomato paste o 3 T dry sherry plus 3 T water or 1/3 cup dry white wine o 1 x 1 oz (30 g) package vegetarian dried onion soup mix o 2 cups boiling water o 1 t dry mustard o 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.