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Spinach Ribbon Mushroom Stroganoff

Serves 5 | Prep Time 15 minutes | Cook Time 20 minutes

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Ingredients

1/2 cup Eden Sliced Shiitake Mushrooms

1/2 cup Eden Maitake Mushrooms

1 pound organic extra firm tofu, drained

2 1/2 Tbsp Eden Extra Virgin Olive Oil

2 Tbsp Eden Organic Brown Rice Vinegar

1 tsp Eden Sea Salt

1/8 tsp freshly ground black pepper

2 cups Edensoy Unsweetened

8 ounces Eden Organic Spinach Ribbons

1 medium onion, thinly sliced

1 pound button mushrooms, remove stems, slice caps

2 Tbsp scallions, minced
or fresh minced parsley

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Directions

Soak dried mushrooms 10 minutes in 2 cup hot water. Remove mushrooms and chop. Bring soaking liquid to a boil in a small pot, add soaked mushrooms, cover, reduce flame of medium-low and cook 10 minutes. Drain and set aside. Place tofu, vinegar, salt, pepper and Edensoy in a blender. Blend until creamy. Cook pasta according to directions, rinse and drain. Heat oil in a large skillet and sauté onions and all the mushrooms until soft. Reduce heat, add tofu mixture, and heat thoroughly. Mix in pasta and garnish with scallions or parsley.

Nutritional Info

Per serving: 408 Calories, 16g Fat (31% calories from fat), 27g Protein, 51g Carbohydrate, 12g Fiber, 0mg Cholesterol, 417mg Sodium

Related Recipes

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



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