Mixed Mushroom Stroganoff Recipes

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MIXED MUSHROOMS STROGANOFF



Mixed Mushrooms Stroganoff image

Provided by Nava Atlas

Categories     Wine     Mushroom     Onion     Pasta     Vegetarian     Dinner     Tofu     Healthy     Vegan     Noodle     Simmer     Boil     Paprika

Number Of Ingredients 16

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.

Steps:

  • 1. Cook the noodles in plenty of rapidly boiling water until al dente.
  • 2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
  • 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.
  • 4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
  • 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.

MIXED-MUSHROOM STROGANOFF



Mixed-Mushroom Stroganoff image

Looking for a meatless dinner? Then check out this mushroom stroganoff that is ready in 25 minutes - perfect if you love Russian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

1/4 cup margarine or butter
2 cloves garlic, finely chopped
1 large onion, sliced and separated into rings
1 pound assorted mushrooms (such as button, crimini, oyster and portabella), sliced
1 tablespoon chopped fresh parsley
1 teaspoon dried sage leaves
1/2 teaspoon salt
1 cup vegetable or chicken broth
2 tablespoons Gold Medal™ all-purpose flour
1 cup sour cream
6 cups hot cooked egg noodles
Chopped fresh parsley

Steps:

  • Melt margarine in 12-inch skillet over medium-high heat. Cook garlic, onion and mushrooms in margarine, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, the sage and salt.
  • Mix broth and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
  • Stir in sour cream (do not boil). Serve over noodles. Sprinkle with parsley.

Nutrition Facts : Calories 395, Carbohydrate 50 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

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