Recipe Sifter

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

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


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



    Units: US | Metric


    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:


    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
    Total Fat 21.2 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 821.0 mg
    Total Carbohydrate 123.1 g
    Dietary Fiber 8.1 g
    Sugars 8.6 g
    Protein 28.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites