Mushroom Tofu Stroganoff Food

MUSHROOM TOFU STROGANOFF

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.

MUSHROOM 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.

MUSHROOM STROGANOFF

Steps:

• 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).
• Squeeze liquid out of the mushrooms and save the soaking liquid.
• Cut off the mushroom stems and discard; slice the caps as thinly as possible.
• Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
• Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
• Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
• 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.
• Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
• Serve over noodles (my preference) or rice.
• Garnish with parsley.

TOFU STROGANOFF

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.

MUSHROOM STROGANOFF

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.

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.

THE BEST MUSHROOM STROGANOFF (VEGAN)

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.