Name: Mixed Mushrooms Stroganoff
Ingredients: 10 to 12 ounces ribbon-style noodles (see Note); 1 1/2 tablespoons light olive oil; 1 large onion, chopped; 12 to 16 ounces white mushrooms, sliced (see Tip); 4 to 6 ounces fresh shiitake mushrooms, sliced; 4 to 6 ounces cremini or baby bella mushrooms, sliced; 1/2 cup dry white wine, vegetable stock, or water; One 12.3-ounce container silken tofu, puréed; 1 tablespoon freshly squeezed lemon juice; Freshly ground pepper; 2 tablespoons nonhydrogenated margarine; Salt, to taste, optional; Minced fresh parsley for topping, optional; Paprika for topping, optional; Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.

Image may contain Bowl Plant Menu Text Food Produce Vegetable and Meal

Mixed Mushrooms StroganoffCookbook cover image courtesy of Random House

If you have mushroom fans in your family, this contemporary take on a classic pasta dish is bound to please. High-calorie sour cream is replaced with a healthy dose of soy.

Cooks' Note

Tip: To save time, use two 8-ounce packages presliced white mushrooms. Make sure they look fresh!

Ingredients

10 to 12 ounces ribbon-style noodles (see Note)

1 1/2 tablespoons light olive oil

1 large onion, chopped

12 to 16 ounces white mushrooms, sliced (see Tip)

4 to 6 ounces fresh shiitake mushrooms, sliced

4 to 6 ounces cremini or baby bella mushrooms, sliced

1/2 cup dry white wine, vegetable stock, or water

One 12.3-ounce container silken tofu, puréed

1 tablespoon freshly squeezed lemon juice

Freshly ground pepper

2 tablespoons nonhydrogenated margarine

Salt, to taste, optional

Minced fresh parsley for topping, optional

Paprika for topping, optional

Note:

Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.

Preparation

Step 1
1. Cook the noodles in plenty of rapidly boiling water until al dente.
Step 2
2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
Step 3
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.
Step 4
4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
Step 5
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 Vegetarian Family Cookbook by Nava Atlas. Copyright © 2004 by Nava Atlas. Published by Broadway Books. All Rights Reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsNoodle Pasta & Noodles Button Mushroom Mushroom Vegetable Shiitake Mushroom Crimini Mushroom Tofu Main Dinner Dairy Free Nut Free Vegetarian Vegan Weeknight Meals Quick Easy Simmer Cookbooks

Ingredients

Note:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes