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SERVES 4
1 cup water, plus 1/2 cup water, see note
1 ounce dried wild mushrooms, such as morel, shiitake or porcini mushrooms
1 large onion, chopped
2 carrots, diced
3 small turnips, peeled and cut in quarters
2 parsnips, diced
4-5 small potatoes, cut in half
1/2 lb shiitake mushrooms, halved
3 dried tomatoes, made into powder
8 ounces seitan, cut in small chunks
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons red wine vinegar, see note
1 tablespoon arrowroot (or more)
2 tablespoons chopped fresh parsley
fresh ground pepper
1. Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking
water. If using porcini add when recommended.
2. In pan over medium heat,add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to
soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs,
and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.
3. Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more
minutes until vegetables are almost tender.
4. Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened.
If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add
parsley just before serving.
5. Note you may need to add more water. Also note you can omit the vinegar or use a port or red cooking wine instead.
If using port or red cooking wine use Vegan acceptable
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