Prep 40 mins
Cook 0 mins
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.
- 14.17 g dried shiitake mushroom
- 236.59 ml boiling water
- 113.39 g medium firm tofu
- 1.23 ml salt
- 14.79 ml lemon juice
- 14.79 ml canola oil
- 9.85 ml tahini
- 14.79 ml sesame oil (can substitute water)
- 1 medium onion, finely chopped
- 709.77 ml button mushrooms, sliced thickly (about 8 oz.)
- black pepper
- 1.23 ml paprika
- 44.37 ml dry red wine
- 14.79 ml soy sauce
- 1.23 ml dried thyme or 2.46 ml minced fresh thyme
- 4.92 ml dried dill or 14.79 ml minced fresh dill
- 709.77 ml cooked wide pasta or 709.77 ml cooked brown rice
- 14.79 ml fresh parsley, minced
- 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).
- Squeeze liquid out of the mushrooms and save the soaking liquid.
- Cut off the mushroom stems and discard; slice the caps as thinly as possible.
- Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
- Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
- Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
- 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.
- Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
- Serve over noodles (my preference) or rice.
- Garnish with parsley.