Mushroom Stroganoff
Ingredients
- 2 tablespoons oil
- 1 onion, cut into thin crescents
- generous 1/8 teaspoon cayenne
- 1/2 pound mushrooms, cut in halves or quarters (about 3 cups)
- 2 tablespoons sherry
- 1 pound tofu, cut in 1/2 to 1 inch cubes
- 1/2 teaspoon salt
- 1/2 tablespoon arrowroot or cornstarch
- 3/4 cup yogurt
- 1/4 cup sour cream
- 1/2 cup minced parsley
- 3/4 pound noodles
Instructions
Let yogurt and sour cream stand at room temperature to remove chill. Bring water to a boil for noodles and cook at the same time as the stroganoff. Heat fat in a 3 quart pot and saute onion until limp, 3 to 5 minutes. Add cayenne and cook briefly. Add mushrooms and 1 tablespoon sherry, cover and cook for 5 minutes until quite liquid. Add tofu and salt, mix gently, cover, and cook a few minutes to heat through. Make a paste of the starch and remaining 1 tablespoon sherry. Stir into the hot tofu mixture and cook over low heat until it becomes quite thick. Remove from the hear and stir in the yogurt and sour cream. Place back on very low heat and stir to warm through. Do not boil. Garnish with parsley and serve over hot noodles. I also like to serve this with rice instead of noodles. Peas make a great vegetable to go with this. Just mix it right in with your stroganoff. Good luck!
