Recipe: Creamy Mushroom Stroganoff

CREAMY MUSHROOM STROGANOFF

2 cups boiling water
1 ounce dried shiitake mushrooms*
2 tablespoons olive or vegetable oil
1 medium onion, cut lengthwise in half, then sliced (1 cup)
4 cloves garlic, finely chopped
1 pound assorted fresh mushrooms, sliced (6 cups) (crimini, shiitake, portabella or button)
1 tablespoon chopped fresh dill weed (or 1 1/2 teaspoons dried dill weed)
1 teaspoon salt
1/4 teaspoon pepper
8 ounce soft tofu,** drained
1 cup sour cream
2 tablespoons gold medal all-purpose flour
1 tablespoon grated orange peel
6 cups hot cooked egg noodles or linguine (for serving)
chopped fresh parsley (optional, for garnish)

Pour boiling water over dried mushrooms in medium howl. Let stand 30 minutes or until softened. Drain mushrooms thoroughly; reserve 3/4 cup of the mushroom liquid . Remove tough stems from mushrooms; slice mushrooms.

Heat oil in 4-quart Dutch oven over medium high heat. Cook onion, garlic, shiitake and fresh mushrooms in oil about 10 minutes, stirring occasionally, until tender. Stir in dill weed, salt and pepper.

While mushrooms are cooking, place tofu, sour cream, reserved mushroom liquid and the flour in blender. Cover and blend on medium high speed about 10 seconds or until smooth. Stir tofu mixture into mushroom mixture. Cook over medium heat about 2 minutes, stirring constantly, until mixture is thickened and bubbly.

Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley 6 servings.

*Although the dried shiitake mushrooms increase the intensity of the mushroom flavor in this dish, you can save time by omitting them and increasing the assorted fresh mushrooms to 1 pounds. Substitute 3/4 cup milk for the mushroom liquid.

**You can omit the tofu and use 2 cups of sour cream in this recipe. Reduce the fat and calories by using reduced-fat or fat-free sour cream.

Servings: 6

Per Serving: Calories 400 (Calories from Fat 155); Fat 17g (Saturated 6g); Cholesterol 80 mg; Sodium 430 mg; Carbohydrate 51g (Dietar Fiber 4g); Protein 15g % Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 34%

Diet Exchanges: 3 Starch, 1 Vegetable, 3 Fat

Adapted from source: Easy Vegetarian by Betty Crocker