Portabello Mushroom Stroganoff |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Clean Eating, Jan/Feb 2010, p. 66 Ingredients:
12 ounces egg noodles |
1 tablespoon olive oil |
1 medium yellow onion, thinly sliced |
4 ounces white mushrooms, thinly sliced |
8 ounces portabella mushrooms, thinly sliced |
1 garlic clove, minced |
14 ounces medium firm tofu, pureed (in blender or food processor) |
8 ounces low-fat sour cream |
8 ounces vegetable broth |
1 tablespoon unsalted tomato paste |
1/2 teaspoon cajun seasoning |
salt and pepper |
1 teaspoon dried dill |
Directions:
1. Cook noodles according to package directions. Drain and set aside.
2. Heat large skillet over medium-high heat. Add olive oil and saute onion until caramelized. Add all mushrooms and garlic and saute until cooked through.
3. Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in all seasonings (hold dill for garnish).
4. Pour mushroom sauce over cooked noodles and serve topped with dill.
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