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Name:Mushroom Stroganoff Contributor:Stephen Wilcox
Description:Mushroom Stroganoff Posted:2001-01-11
Key words:mushroom, stroganoff, pasta, tofu Category:Main Dishes
ID:150 Updated:2006-04-02 14:52:10
Ingredients:4 oz fresh or 1.5 oz dry shiitake mushrooms
10 oz firm tofu, cubed
2 Tbsp olive oil
1 yellow onion, chopped
3 (or more) garlic cloves
2 c sliced mushroom (I usually use brown or white common ones, but bigger sliced up hunks of portabello would do nicely too. Or given your Sad Shiitake Surfeit Situation, you could use more of them.)
1/4 c mushroom-soaking water
1/4 c balsamic vinegar
Cashew Ginger Sauce (see below)
1/2 c sour cream
freshly ground pepper
3/4 lb pasta (wide egg noodles, of course!)

Cashew Ginger Sauce:

1 c cashews (I've tried it w/raw, and w/tamari roasted; both are good)
3" fresh ginger, grated
1/4 c canola oil
2 garlic cloves, minced
2 Tbsp tamari
1 Tbsp chopped fresh cilantro
juice of 1 lime
3/4 c hot water
Preparation:If using dry mushrooms, soak (I simmer) them in water for 30 min before starting. When they are soft, squeeze them dry. Remove stems and finely chop the caps.

Heat olive oil in a large pan. Add the onions and garlic and cook over
high heat for 3 or 4 minutes, stirring frequently.

When the onions begin to look translucent, toss in shiitakes, other mushrooms and tofu. Continue to cook over high heat for a few more minutes to sear the mushrooms.

Stir in mushroom water and balsamic vinegar. Partially cover pan with a lid, turn heat down to low and simmer for 20 minutes, until well cooked.

In the meantime, bring a large pot of water to boil, cook pasta until al

Five minutes before serving, stir Cashew Ginger sauce and sour cream into
mushroom mixture. Season w/ salt & pepper.

Cashew Ginger Sauce:

Toast cashews over medium heat for 5 minutes. Peel and grate ginger. Put
all ingredients except water in food processor or blender; blend until
smooth and creamy. Continue to blend while adding water a little at a
Notes:It is a fair amount of work, but it goes quickly especially if two people
work on it, one doing the sauce and one the 'shrooms. I find the results well
worth the effort. It makes enough to either serve several (4 - 6?) or have
leftovers for a coupla days lunches.

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