MUSHROOM TOFU STROGANOFF
This is from the Horn of the Moon Cookbook. This is really rich and makes a lot. (I wonder if it would freeze well.) You might want to halve this recipe. Serve with salad and crusty bread.
Provided by dicentra
Categories Soy/Tofu
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt 2 tbls butter in large frying pan. Sauté the onions, garlic, dill and basil.
- After 5 minutes add the tofu and continue to cook until tofu is nicely browned.
- Add soy sauce and stir. Add mushrooms salt and cayenne.
- Lower heat and cook another 5 minutes.
- Add sour cream and parsley to mushrooms. Mix well.
- Melt remaining 2 tbls butter in saucepan and add the poppy seeds.
- Cook 5-10 minutes. Pour onto noodles and toss.
Nutrition Facts : Calories 540.8, Fat 23.6, SaturatedFat 10.9, Cholesterol 103.8, Sodium 450.6, Carbohydrate 63.8, Fiber 4.3, Sugar 6.3, Protein 21.8
MIXED MUSHROOMS STROGANOFF
Steps:
- 1. Cook the noodles in plenty of rapidly boiling water until al dente.
- 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
- 3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
- 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
- 5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.
MUSHROOM STROGANOFF
The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
MUSHROOM STROGANOFF
Stroganoff is my definition of family food. It's endlessly comforting-and this version can be made in under 30 minutes.
Provided by Sabrina Snyder
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.
- Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.
TOFU STROGANOFF
This delicious vegetarian version of stroganoff comes from one of my favorite cookbooks: The Vegetarian Meat and Potatoes Cookbook. It was also suggested that cooked green beans can be added to this at the end with the tofu to add some additional color, flavor and texture. Hope you enjoy this dish as much as I do!
Provided by Kozmic Blues
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large nonstick skillet over medium heat.
- Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
- Remove tofu from skillet with slotted spoon and set aside.
- Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
- Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
- Stir in paprika and flour and coat onions and mushroom.
- Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
- Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
- Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
- Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
- Remove from the heat and whisk in sour cream.
- Be sure its blended well.
- Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
- Serve over hot noodles, and top with additional sour cream if desired.
Nutrition Facts : Calories 420.2, Fat 20.4, SaturatedFat 6.2, Cholesterol 45.6, Sodium 71.7, Carbohydrate 42.4, Fiber 4.4, Sugar 4.5, Protein 18.3
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TOFU STROGANOFF
From eatingwell.com
3.8/5 (6)Total Time 40 minsAuthor Eatingwell Test KitchenCalories 487 per serving
- Cut tofu block in half crosswise. Cut each piece in thirds horizontally, then cut each stack crosswise again into 6 pieces. (You will have 36 strips, 2 inches by 1/2 inch.) Pat the tofu dry with paper towels and sprinkle on all sides with paprika and 1/4 teaspoon each salt and white pepper.
- Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain and keep covered.
- Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook the tofu in a single layer, gently stirring every few minutes, until golden brown on all sides, 7 to 9 minutes total. Add 2 tablespoons sherry and cook, stirring, until evaporated, 30 seconds to 1 minute. Transfer the tofu to a plate with a slotted spoon.
- Add the remaining 1 tablespoon oil to the pan. Add onion, mushrooms, thyme and the remaining 1/4 teaspoon each salt and white pepper; cook, stirring frequently, until the mushrooms release their liquid and start to brown, 6 to 8 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth and the remaining 3 tablespoons sherry; bring to a simmer. Cook, stirring, until thickened, 3 to 5 minutes more. Stir the tofu into the sauce. Remove from heat and stir in sour cream. Serve the tofu stroganoff over the noodles.
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4.8/5 (143)Total Time 30 minsServings 4-6
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
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