Wild Mushroom Barley Soup with Mock Beef

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Wild Mushroom Barley Soup with Mock Beef

 

1 ounce dried porcini mushrooms

3 quarts water

1 tablespoon canola oil

2 packages of Beef flavored Seitan or 2 packages of

extra firm tofu

3 1/2 tablespoons of Mckays Beef-style seasoning

1 large Spanish onion, chopped

6 cloves garlic

6 ounces oyster mushrooms (cut into small bouquets)

1/2 pound shiitakes, stemmed

3 to 3 1/2 ounces enokis

Salt and freshly ground black pepper

1 cup barley, cooked in stock

Horseradish Mustard Sauce, recipe follows

 

Simmer dried mushrooms in water for 15 minutes. Let

sit for 1/2 hour, then drain through coffee filter or

fine mesh sieve, squeezing juice from mushrooms.

Reserve the liquid.

 

In a large, heavy-bottomed braising pan or Dutch oven,

heat the oil to medium an sautee Seitan/tofu with 1

clove of the garlic and 1/2 tablespoon of Mckays

Beef-styel seasoning. Remove them to a side platter.

Add the onions and cook until lightly colored. Add the

garlic and cook for 1 more minute. Return the

seitan/tofu to the pan and add the mushroom

reconstituting water.

 

On low flame, cook for 1 hour and 15 minutes,

occasionally re-positioning the ribs for even cooking

until very tender.

 

Remove the tofu/seitan and strain the stock. Bring

stock to slow boil in the pan. Add all the mushrooms

and seitan/tofu. Simmer and heat through. Season with

salt and pepper.

 

To serve, put soup into bowls. Place seitan/tofu in

center, scoop of barley to the side, and mushrooms

around. Serve with Mustard-Horseradish Sauce.

 

Mustard-Horseradish Sauce:

1 serrano or jalapeno

1/4 cup prepared horseradish

1/4 cup Dijon mustard

 

Remove ribs and seeds from the chile and mince. Mix

into horseradish and mustard.

 

 

Yield: 4 servings

 

 

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