We ate this for dinner tonight and I was a little worried about how my children would do with big chunks of mushrooms and of course the look of this meal, but they like it! I didn't hear this one tonight "This looks GROSS Mom, I don't WANT to eat it!" Which is always nice.
Portobello Mushroom Stroganoff
Serves 8
Hands on time: 30 minutes
Total time: 30 minutes (I'm not sure it even took that long)
Ingredients:
12 oz whole-wheat egg noodles
Olive oil cooking spray
1 medium yellow onion, thinly sliced
4 oz white mushrooms, thinly sliced
8 oz portobello mushrooms, thinly sliced (I only used 6 and it seemed to be enough)
1 clove garlic, minced
14 oz medium- firm tofu, pureed in blender or food processor
8 oz low-fat sour cream ( I like to use fat free)
8 oz low-sodium beef stock
1 Tbsp unsalted tomato paste
1/2 tsp Cajun seasoning
Sea salt and fresh ground black pepper to taste
1 tsp dried dill
Instructions:
one: Cook noodles according to package directions. Drain and set aside.
two: Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes.
three: Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
four: Pour mushroom sauce over cooked noodles. Serve topped with dill.
found this one in Clean Eating magazine Jan/Feb 2010 page 66
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