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Mushroom Stroganoff

Serves 5 | Prep Time 20 minutes | Cook Time 35 minutes

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Mushroom Stroganoff

Ingredients

8 Eden Whole Shiitake Mushrooms, soaked 10 minutes in 1 cup hot water, reserve soaking liquid

1 pound organic extra firm tofu, drained

1 Tbsp Eden Extra Virgin Olive Oil

2 Tbsp Eden Organic Brown Rice Vinegar

1/2 tsp Eden Sea Salt

2 cups Edensoy Unsweetened
or Edensoy Original

1/2 tsp Eden Hot Pepper Sesame Oil
or Eden Toasted Sesame Oil

1 medium onion, diced

1 pound button mushrooms, sliced

8 ounces Eden Organic Parsley Garlic Ribbons
or Eden Organic Spelt Ribbons

1/8 tsp black pepper, or to taste

2 Tbsp fresh parsley, minced
or finely chopped green onions

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Directions

Place tofu, olive oil, brown rice vinegar, sea salt, pepper and Edensoy in a blender. Blend until smooth. Add more salt and vinegar to taste, if desired, adjusting Edensoy to create a smooth creamy sauce consistency.

Remove shiitake from soaking liquid and save liquid. Remove stems, discard and slice tops. Bring soaking liquid to a boil, add shiitake slices, reduce flame to medium-low and cook 20 minutes until shiitake are soft.

Wash button mushroom caps, discard stems and slice tops. In a skillet, heat oils, sauté onions and mushrooms until mushrooms are soft. Add shiitake slices with a small amount of shiitake cooking liquid, heat thoroughly. Lower the heat, add tofu mixture, heat thoroughly while stirring frequently.

Cook pasta as package directs, rinse and drain. Serve sauce over pasta or mix pasta in with the sauce. Garnish with parsley or green onions.



For a spicier flavor, season with cayenne and cumin to taste, if desired.

Nutritional Information

Per serving: 331 calories, 9g fat (25% calories from fat), 19g protein, 45g carbohydrate, 5g fiber, 0mg cholesterol, 238mg sodium

Related Recipes

Condiments, Edensoy, European, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Vegan, Vinegars



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