Mushroom Stroganoff

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.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1⁄2 ounce  dried shiitake mushroom
• 1  cup boiling water
• 4  ounces medium firm tofu
• 1⁄4 teaspoon salt
• 1  tablespoon lemon juice
• 1  tablespoon canola oil
• 2  teaspoons tahini
• 1  tablespoon  sesame oil (can substitute water)
• 1  medium onion, finely chopped
• 3  cups button mushrooms, sliced thickly (about 8 oz.)
•  black pepper
• 1⁄4 teaspoon paprika
• 3  tablespoons dry red wine
• 1  tablespoon soy sauce
• 1⁄4 teaspoon dried thyme or 1⁄2 teaspoon  minced fresh thyme
• 1  teaspoon dried dill or 1  tablespoon  minced fresh dill
• 3  cups  cooked wide pasta or 3  cups cooked brown rice
• 1  tablespoon fresh parsley, minced

Directions

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. Squeeze liquid out of the mushrooms and save the soaking liquid.
3. Cut off the mushroom stems and discard; slice the caps as thinly as possible.
4. Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
5. Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
6. Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
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. Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
9. Serve over noodles (my preference) or rice.
10. Garnish with parsley.