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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 3 |
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From Vegetarian Times. Maybe the thought of vegan mushroom stroganoff (especially one made with tofu) is unappealing to some :), but I was stunned by how tasty this was. Don't be scared off by the long list of instructions; this is actually quite easy to make. Note: cooking time doesn't include mushroom soaking time. 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.
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