Mushroom Stroganoff sounds like a lot of work but this simple recipe makes a tasty, rich stew. I serve it over brown rice or whole-wheat noodles. Either way, it's a very satisfying and tasty dinner recipe.
INGREDIENTS 250 gr. Tofu or Seitan (1/2 lb) cut into 1/4 inch thick slices 400 gr (1 lb) mushrooms – use a mix of Portobello, wild mushrooms, button mushrooms – whatever you have. 2 cloves garlic, chopped 1 onion 2 tbsp. olive oil 1/8 cup vodka (a splash or 2) OR 1/4 cup red wine 1/4 cup tomato paste 1 cup water OR vegetable stock Salt and pepper to taste 1 cup low fat sour cream OR yogurt 1 tsp. (heaping) sweet paprika 1 tsp. poppy seeds (optional)
PREPARATION Slice the onion very thinly. Clean the mushrooms and slice the smaller ones into quarters and the larger mushrooms into bite-size pieces. Heat the olive oil and sauté the tofu/seitan for a minute or two. Remove the tofu/seitan from the pan and set aside. Add the onion slices to the oil and sauté until they are soft and golden. Add the garlic and the mushrooms; raise the heat and sauté for 5 minutes longer. Stir in the vodka (stroganoff is a Russian dish after all...) or red wine.
Return the tofu/seitan slices to the pan, stir in the vegetable stock or water, tomato paste, salt and pepper – the amount of salt and pepper depends on individual tastes and whether you used stock or water.
Simmer the stroganoff for about 10-15 minutes.
Just before serving, remove the pan from the fire and gently stir in the sour cream/yogurt. Return to the heat and heat gently but do not bring it to the boil (the cream will separate if you boil it). Serve over brown rice or wide whole-wheat noodles. IF you want to add another dimension, toss the poppy seeds into the noodles or rice before serving.
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I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
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