Found in a backcopy of Vegetarian Journal, March 1996:
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.
Heat oil 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.
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.
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.