I did find myself a remedy to that, though! I can't really remember how I stumbled onto Eat Me Delicious' mushroom stroganoff recipe (I think it may have been when I looked up this treat!), but I am SO glad that I did - plus it gave me another way to enjoy mushrooms! I did go against our usual custom of the rice bed and stirred in some brown rice fettuccine at the very end, and veganized the recipe with soy yogurt. It's not a particularly light meal, to be sure, and it is carb-heavy, but of course you don't have to add as many (or any!) noodles. For me, though, it's a delicious way to pop into Ruth's Presto Pasta Nights event hosted at Sweet and Savoury this Friday.
Tofu Mushroom Strogie
3 oz extra firm tofu, drained, pressed well and cubed
steak spice, to taste
8 oz cremini mushrooms, sliced
1/2 small onion, chopped
2 tbsp red wine
1 tsp tapioca flour
1/2 cup "not-beef" broth
1/3 cup plain soy yogurt
2 tsp dried parsley
salt & pepper to taste
1 1/2 cups cooked brown rice pasta (I used fettuccine), kept hot
- Cover tofu with a sprinkling of steak spice, set aside.
- Cook the mushrooms and onion in water over medium-low heat for 8 to 10 minutes, until the mushrooms have released all their liquid and it has mostly evaporated.
- Add the wine and cook 1 minute, until it is slightly reduced.
- Mix the tapioca flour and broth in a small dish.
- Pour over the mushrooms and bring the mixture to a boil.
- Add tofu to the pan, lower the heat and simmer 3 minutes. Remove from heat.
- Stir in soy yogurt and parsley, and season to taste with salt and pepper.
- Add noodles and toss well to coat. Serve immediately.
Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 352.4 mg
Total Carbs: 88.0 g
Dietary Fiber: 7.0 g
Protein: 27.4 g