Portabello Mushroom Stroganoff
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 4 ounces white mushrooms, thinly sliced
- 8 ounces portabella mushrooms, thinly sliced
- 1 garlic clove, minced
- 14 ounces medium firm tofu, pureed (in blender or food processor)
- 8 ounces low-fat sour cream
- 8 ounces vegetable broth
- 1 tablespoon unsalted tomato paste
- 1⁄2 teaspoon cajun seasoning
- salt and pepper
- 1 teaspoon dried dill
directions
- Cook noodles according to package directions. Drain and set aside.
- Heat large skillet over medium-high heat. Add olive oil and saute onion until caramelized. Add all mushrooms and garlic and saute until cooked through.
- Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in all seasonings (hold dill for garnish).
- Pour mushroom sauce over cooked noodles and serve topped with dill.
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