Mushroom Stroganoff

Name: Mushroom Stroganoff
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

18 ingredients

10 steps

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.