Mixed Mushrooms Stroganoff |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you have mushroom fans in your family, this contemporary take on a classic pasta dish is bound to please. High-calorie sour cream is replaced with a healthy dose of soy. Ingredients:
10 to 12 ounces ribbon-style noodles (see note) |
1 1/2 tablespoons light olive oil |
1 large onion, chopped |
12 to 16 ounces white mushrooms, sliced (see tip) |
4 to 6 ounces fresh shiitake mushrooms, sliced |
4 to 6 ounces cremini or baby bella mushrooms, sliced |
1/2 cup dry white wine, vegetable stock, or water |
one 12.3-ounce container silken tofu, puréed |
1 tablespoon freshly squeezed lemon juice |
freshly ground pepper |
2 tablespoons nonhydrogenated margarine |
salt, to taste, optional |
minced fresh parsley for topping, optional |
paprika for topping, optional |
Directions:
1. 1. Cook the noodles in plenty of rapidly boiling water until al dente.
2. 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
3. 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
4. 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
5. 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.
6. Tip: To save time, use two 8-ounce packages presliced white mushrooms. Make sure they look fresh!
7. The Vegetarian Family Cookbook by Nava Atlas. Copyright © 2004 by Nava Atlas. Published by Broadway Books. All Rights Reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
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