Mixed Mushrooms Stroganoff
A vegetarian twist on classic stroganoff featuring three varieties of mushrooms - white, shiitake, and cremini - served over ribbon noodles with a creamy silken tofu sauce. Perfect for a comforting dinner that's both elegant and satisfying.
Ingredients
- •12 ounces ribbon-style noodles
- •1½ tablespoons light olive oil
- •1 large onion
- •16 ounces white mushrooms
- •6 ounces shiitake mushrooms
- •6 ounces cremini mushrooms
- •½ cup dry white wine
- •12.3 ounces silken tofu
- •1 tablespoon lemon juice
- •to taste black pepper
- •2 tablespoons margarine
- •to taste salt
- •to taste fresh parsley
- •to taste paprika
- •spinach noodles
- •whole-grain ribbons
- •pappardelle
- •broken noodles
Cooking Instructions
- 1.
1. Cook the noodles in plenty of rapidly boiling water until al dente.
10 min
- 2.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
8 min
- 3.
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.
15 min
- 4.
4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
3 min
- 5.
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.
5 min
