Mushroom Stroganoff

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 2
• 1/2 ounce dried shiitake mushroom
• 1 cup boiling water
• 4 ounces medium firm tofu
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon canola oil
• 2 teaspoons tahini
• 1 tablespoon sesame oil (can substitute water)
• 1 medium onion, finely chopped
• 3 cups button mushrooms, sliced thickly (about 8 oz.)
• black pepper
• 1/4 teaspoon paprika
• 3 tablespoons dry red wine
• 1 tablespoon soy sauce
• 1/4 teaspoon dried thyme or 1/2 teaspoon minced fresh thyme
• 1 teaspoon dried dill or 1 tablespoon minced fresh dill
• 3 cups cooked wide pasta or 3 cups cooked brown rice
• 1 tablespoon fresh parsley, minced

Recipe

• 1 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).
• 2 squeeze liquid out of the mushrooms and save the soaking liquid.
• 3 cut off the mushroom stems and discard; slice the caps as thinly as possible.
• 4 put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
• 5 heat sesame oil (or water) in a large skillet. saute onion over moderate heat until nearly tender.
• 6 add the shiitakes, button mushrooms, pepper and paprika. saute for about 5 minutes or until button mushrooms don't look dry anymore.
• 7 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.
• 8 stir in thyme, dill, and tofu mixture and cook until slightly thickened.
• 9 serve over noodles (my preference) or rice.
• 10 garnish with parsley.