Tofu Mushroom

INGREDIENTS:

20 ounces (560 grams) mushrooms (white, brown, champignon, portobello, etc.)
¼ cup (15 grams) dried porcini mushrooms (optional) + 1/3 cup hot water to soak them
2 cloves garlic
3 tablespoons (42 grams) olive oil (1 for the mushrooms, 2 for the tofu)
8 ounces (230 grams) firm tofu
⅓ cup (50 grams) flour
⅓ cup (80 grams) white wine or vegetable broth
⅓ cup (80 grams) vegetable broth or water
1 handful parsley, chopped
Salt and pepper to taste

DIRECTIONS:

Cook the Mushrooms:
Soak the dried porcini mushrooms in hot water for 10 minutes (optional, but enhances the mushroom flavor).
In a large skillet (preferably non-stick), add 1 tablespoon of olive oil, crushed garlic, and sliced mushrooms. Cook on high heat for 5 minutes, stirring often.
Add the soaked dried mushrooms and their soaking water. Season with salt and pepper and cook for another 5 minutes, or until there’s no excess water in the pan …