Recipe: Mushroom Stroganoff (6)

MUSHROOM STROGANOFF
1 lb. fresh chopped mushrooms (or 1 -
18 ounce can mushroom pieces, drained -
use liquid plus water to make 2 2/3
cup liquid)
3/4 c. milk
2 c. tofu (mashed)
2 2/3 c. water
4 1/2 tbsp. Lipton Onion Soup Mix
2 tbsp. dry onion flakes
1 1/2 tbsp. soy sauce
1/2 c. corn starch
1 tbsp. Brewers yeast or nutritional
yeast
Bring mushrooms, water, onion soup mix and onion flakes to boil. Dissolve corn starch in milk, then add to mushroom mixture. Boil until thickened. Add tofu and yeast and heat slowly, stirring often. Serve over noodles or rice. Servings: 5.

MUSHROOM CASHEW STROGANOFF
3 c. sliced mushrooms
1/2 c. chopped onion
1 clove minced garlic
4 tbsp. butter
3 tbsp. whole wheat flour
Your choice of noodles, cooked
1 tbsp. tomato paste
1 c. sour cream
2 tbsp. cooking sherry, optional
1 c. unsalted cashews, toasted
1 tbsp. soy sauce
1-2 tsp. Worcestershire sauce
Lightly toast cashews in oven. Set aside. Heat 2 tablespoons butter in skillet. Add mushrooms, onion and garlic. Cook until onion is barely tender. Remove from heat and strain liquid to separate container. Melt remaining butter in skillet. Add flour and tomato paste and blend until thick. Remove from heat. Add water to mushroom liquid to total 1 1/4 cups. Add soy sauce to taste. Over low heat slowly add liquid to paste. Mix and keep stirring until thick. Return mushrooms to sauce; add sour cream and sherry (if used). Add cashews last. Stir, keep warm and serve over noodles.

MUSHROOM TOFU STROGANOFF
4 tsp. butter
2 1/2 c. sliced onions
1 1/2 tsp. minced fresh garlic
12 oz. fresh mushrooms (cut lg. ones
in half)
8 oz. tofu
3 tbsp. soy sauce
1 tbsp. cornstarch
1/4 tsp. ground ginger
1/2 c. sour cream
In a 12 inch skillet melt butter over moderate heat. Add onions and garlic; cook 3-5 minutes, stirring occasionally, until onions are translucent. Add mushrooms. Cook 4-6 minutes until mushrooms are cooked through. In a food processor or blender, puree the tofu, soy sauce, cornstarch, ginger and 3/4 cup water. Pour into skillet. Heat, stirring, until mixture comes to a boil. Remove from heat. Stir in sour cream until blended. *Delicious with egg noodles.

TURKEY-MUSHROOM STROGANOFF
4 oz. wide noodles
1 lb. ground turkey
8 oz. fresh mushrooms, sliced
1 med. onion, chopped
3/4 c. water
1 tsp. instant chicken bouillon
granules
3/4 tsp. dried thyme, crushed
3/4 tsp. garlic salt
1/8 tsp. nutmeg
3 tbsp. flour
1 c. plain or nonfat yogurt
Paprika or snipped parsley
Cook noodles according to package directions. Drain and set aside. Meanwhile, in a skillet cook turkey, mushrooms and onion over medium heat. Stir in water, chicken bouillon granules, thyme, garlic salt, and nutmeg. In a small bowl stir the flour into the yogurt until smooth. Stir into turkey mixture in skillet. Cook over medium heat until thickened and bubbly. Cook and stir 1 minute more. Serve over hot cooked noodles. Sprinkle with paprika and parsley. Serves 4.

MUSHROOM AND GROUND BEEF STROGANOFF
3 tbsp. margarine
1 med. onion, chopped
1 clove garlic, chopped
1 lb. ground beef
1 lb. fresh mushrooms, sliced
1 c. sour cream
1 can cream of mushroom or cream of
chicken soup
2 tbsp. flour
Salt and pepper to taste
Parsley and paprika
12 oz. wide egg noodles, cooked
Saute garlic and onion in melted margarine (5 minutes). Add ground beef; brown. Blend in flour, salt, pepper and parsley. Add mushrooms. Heat and stir until mushrooms are tender (6-8 minutes). Gently stir in soup and sour cream (mix together first). Heat through. Serve over noodles. Garnish with parsley and paprika.

MUSHROOM STROGANOFF
1 lb. hamburger
2 cans mushroom soup
1 med. onion
1/4 tsp. pepper
1/2 c. or more chopped mushrooms
3/4 bag med. egg noodles, cooked
Saute onion, mushrooms and hamburger. Drain off grease. Mix hamburger mixture with cooked noodles. Add mushroom soup, pepper and a dash of salt.