Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mushroom Stroganoff Recipe
    Lost? Site Map

    Mushroom Stroganoff

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Aunt Cookie's Note:

    From Vegetarian Times. Maybe the thought of vegan mushroom stroganoff (especially one made with tofu) is unappealing to some :), but I was stunned by how tasty this was. Don't be scared off by the long list of instructions; this is actually quite easy to make. Note: cooking time doesn't include mushroom soaking time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put shiitake mushrooms in a small bowl with the boiling water. Cover and set aside for a few hours (or until fully reconstituted; it may not take that long).
    2. 2
      Squeeze liquid out of the mushrooms and save the soaking liquid.
    3. 3
      Cut off the mushroom stems and discard; slice the caps as thinly as possible.
    4. 4
      Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
    5. 5
      Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
    6. 6
      Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
    7. 7
      Add 6 tb. mushroom soaking liquid to the skillet along with the wine and soy sauce. Cover and cook over low heat for 5 minutes.
    8. 8
      Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
    9. 9
      Serve over noodles (my preference) or rice.
    10. 10
      Garnish with parsley.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mushroom Stroganoff

    Serving Size: 1 (358 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 802.4
     
    Calories from Fat 191
    23%
    Total Fat 21.2 g
    32%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 821.0 mg
    34%
    Total Carbohydrate 123.1 g
    41%
    Dietary Fiber 8.1 g
    32%
    Sugars 8.6 g
    34%
    Protein 28.7 g
    57%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites