Mushroom Stroganoff Recipe
INGREDIENTS
- 1/2ouncedried shiitake mushrooms
- 1cupboiling water
- 4ouncesmedium firm tofu
- 1/4teaspoonsalt
- 1tablespoonlemon juice
- 1tablespooncanola oil
- 2teaspoonstahini
- 1tablespoonsesame oil(can substitute water)
- 1mediumonion, finely chopped
- 3cupsbutton mushrooms, sliced thickly(about 8 oz.)
- black pepper
- 1/4teaspoonpaprika
- 3tablespoonsdry red wine
- 1tablespoonsoy sauce
- 1/4teaspoondried thyme or1/2 teaspoon mincedfresh thyme
- 1teaspoondried dill or1 tablespoon mincedfresh dill
- 3cups cooked widepastaor cooked brown rice
- 1tablespoonfresh parsley, minced
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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