Ingredients Jump to Instructions ↓

  1. Mushroom Stroganoff

  2. 2 tablespoons oil

  3. 1 onion, cut into thin crescents

  4. generous 1/8 teaspoon cayenne

  5. 1/2 pound mushrooms, cut in halves or quarters (about 3 cups)

  6. 2 tablespoons sherry

  7. 1 pound tofu, cut in

  8. 1/2 to 1 inch cubes

  9. 1/2 teaspoon salt

  10. 1/2 tablespoon arrowroot or cornstarch

  11. 3/4 cup yogurt

  12. 1/4 cup sour cream

  13. 1/2 cup minced parsley

  14. 3/4 pound noodles

  15. Let yogurt and sour cream stand at room temperature to remove chill.

  16. Bring water to a boil for noodles and cook at the same time as the

  17. stroganoff. Heat fat in a 3 quart pot and saute onion until limp,

  18. 3 to 5 minutes. Add cayenne and cook briefly. Add mushrooms and 1 tablespoon sherry, cover and cook for 5 minutes until quite

  19. liquid. Add tofu and salt, mix gently, cover, and cook a few

  20. minutes to heat through. Make a paste of the starch and remaining

  21. 1 tablespoon sherry. Stir into the hot tofu mixture and cook over

  22. low heat until it becomes quite thick. Remove from the hear and stir in the yogurt and sour cream. Place back on very low heat

  23. and stir to warm through. Do not boil. Garnish with parsley and serve over hot noodles.

  24. I also like to serve this with rice instead of noodles. Peas make

  25. a great vegetable to go with this. Just mix it right in with your

  26. stroganoff. Good luck!


Send feedback