Stir Crazy! Mushroom Stroganoff

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* Exported from MasterCook *

 

Mushroom Stroganoff

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 63

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried shiitake mushrooms

1/2 pound medium-firm tofu

1/2 teaspoon salt

2 tablespoons fresh lemon juice

4 teaspoons tahini

4 teaspoons canola oil

1 large onion -- chopped fine

1 pound fresh cremini or white button mushrooms -- sliced

thick

freshly ground black pepper -- to taste

1/2 teaspoon sweet paprika -- plus more to taste

1/3 cup dry red wine

2 tablespoons shoyu or natural soy sauce -- or to taste

2 tablespoons minced fresh dill -- plus more to taste

OR 1 tablespoon dried dill

1 teaspoon minced fresh thyme

OR 1/2 teaspoon dried thyme

1/4 cup minced fresh parsley

 

Lighter and with less fat than the traditional dish, this version is still

rich and creamy tasting. Serve it over noodles or kasha. Shiitake

mushrooms add an interesting twist. Think ahead to soak them - or

substitute stemmed fresh shiitakes and use vegetable stock in place of the

soaking liquid.

 

Pour about 2 cups boiling water over the shiitakes in a bowl, cover, and

set aside to soak for at least 30 minutes. Squeeze the liquid out of the

mushrooms, cut off and discard their tough stems, and thinly slice the

caps. Reserve the soaking liquid.

 

Combine the tofu, salt, lemon juice, and tahini in a food processor or

blender and blend until thoroughly smooth; set aside.

 

Set a wok over high heat and pour the oil around the rim; tilt the pan to

coat the sides. Add the onion and stir-fry for about 2 minutes, until it

appears translucent. Add the sliced shiitakes and fresh mushrooms, some

pepper, and 1/2 teaspoon paprika; continue to stir-fry for 2 to 3 minutes,

until the fresh mushrooms no longer appear dry.

 

Add 3/4 cup of the reserved mushroom-soaking liquid, the wine, and the

shoyu. Cover and reduce the heat to medium-low; cook for several minutes,

until the mushrooms are tender and the flavors melded. Stir in the dill

and thyme, and the tofu mixture; cook briefly until thickened

slightly. Serve immediately, garnished with the parsley and additional

paprika if desired.

 

Serves 4

 

Calories: 232, Carbohydrates: 20g, Total fat: 9g, Cholesterol: 0g, Protein:

9g, Sodium: 802mg.

 

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