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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread. Ingredients:
4 tablespoons butter |
1 1/2 cups finely chopped onions |
4 garlic cloves, minced |
1 teaspoon dill |
2 teaspoons basil |
1 1/2 lbs tofu, cut into 1-inch cubes |
2 teaspoons soy sauce |
4 cups sliced mushrooms |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
3 quarts water |
1 lb dry fettuccine (try the spinach kind) |
1 cup sour cream (or plain yogurt) |
1/2 cup finely chopped fresh parsley |
2 teaspoons poppy seeds |
Directions:
1. Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
2. After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
3. Add soy sauce and stir. Add mushrooms salt and cayenne.
4. Lower heat and cook another 5 minutes.
5. Add sour cream and parsley to mushrooms. Mix well.
6. Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
7. Cook 5-10 minutes. Pour onto noodles and toss.
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