Mushroom Stroganoff

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Mushroom Stroganoff

 

 

 

Tofu Sour Cream :

 

 

12 oz (340 g) silken tofu

1 teaspoon canola oil

4 tsp lemon juice

1 1/2 teaspoons honey (-OR- vegan alternative)

 

 

1. Place all ingredients in food processor. Process for several

minutes until smooth and creamy.

 

2. Set aside.

 

 

 

Stroganoff :

 

 

1 tablespoon (3 tsp) olive oil

1 large onion, sliced (about 2 cups)

3 garlic cloves, crushed

5 cups sliced mushrooms (about 1 1/4 lb/570 g)

2 chicken -OR- beef style stock cubes (or 2 tsp powder)

4 tsp nutritional (savoury) yeast flakes

4 tsp wheat-free tamari

4 tsp cornstarch (cornflour)

 

 

1. In fry pan, saute the onions in olive oil until very brown (be

careful not to burn).

 

2. Toward the end of sauteing time add the garlic.

 

3. Add the sliced mushrooms, stock cubes and yeast, stirring frequently.

 

4. Dissolve the cornstarch in the tamari and to add to the fry pan

when mushrooms are cooked.

 

5. Simmer until liquids thicken, stirring occasionally.

 

6. Just before serving add the tofu sour cream and heat through.

 

7. Serve over pasta.

 

 

Makes about 5, 3/4 cup servings.