Mushroom Stroganoff

1. 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. 2

   Squeeze liquid out of the mushrooms and save the soaking liquid.

3. 3

   Cut off the mushroom stems and discard; slice the caps as thinly as possible.

4. 4

   Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.

5. 5

   Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.

6. 6

   Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.

7. 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. 8

   Stir in thyme, dill, and tofu mixture and cook until slightly thickened.

9. 9

   Serve over noodles (my preference) or rice.

10. 10

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.