Mushroom Stroganoff Recipe

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 ounce dried shiitake mushroom, 1 cup boiling water, 4 ounces medium firm tofu, 1/4 teaspoon salt, and more.

Yes, Mushroom Stroganoff falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stroganoff

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