Serve creamy mushroom-tofu stroganoff over egg noodles - a scrumptious Russian cuisine dinner.
Creamy Mushroom Stroganoff
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 15
Ingredients
- 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 (crimini, shiitake, portabella or button), sliced (6 cups)
- 1 tablespoon chopped fresh or 1 1/2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces 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
- Chopped fresh parsley, if desired
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Make With
Gold Medal Flour
Instructions
-
Step1Pour boiling water over dried mushrooms in medium bowl. 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.
-
Step2Heat 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.
-
Step3While 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.
-
Step4Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.
Nutrition
400
Calories
17g
Total Fat
15g
Protein
51g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 155
- Total Fat
- 17g
- Saturated Fat
- 6g
- Cholesterol
- 80mg
- Sodium
- 430mg
- Total Carbohydrate
- 51g
- Dietary Fiber
- 4g
- Protein
- 15g
% Daily Value*:
- Iron
- 34%
- 34%
Exchanges:
3 Starch; 1 Vegetable; 3 Fat;Tips from the Betty Crocker Kitchens
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