Portobello Mushroom Stroganoff |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
12 ounce(s) whole-wheat egg noodles |
olive oil cooking spray |
1 medium yellow onion thinly sliced |
4 ounce(s) white mushrooms thinly sliced |
8 ounce(s) portobello mushrooms thinly sliced |
1 clove(s) garlic minced |
14 ounce(s) medium-firm tofu pureed in blender or food processor |
8 ounce(s) low-fat sour cream |
8 ounce(s) low-sodium beef stock |
1 tablespoon(s) unsalted tomato paste |
1/2 teaspoon(s) cajun seasoning |
sea salt and fresh ground black pepper to taste |
1 teaspoon(s) dried dill |
Directions:
1. Cook noodles according to package directions. Drain and set aside.
2. Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add withe portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes.
3. Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
4. Pour mushroom sauce over cooked noodles. Serve topped with dill.
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