Tofu Mushroom Stroganoff Recipes

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.

Steps:

• Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
• Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
• Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
• Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

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.

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.

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.