Mushroom Stroganoff

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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