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    Monday, October 13, 2014

    High-Protein Mushroom Stroganoff

    High-Protein Mushroom Stroganoff

    480g sliced mushrooms (about 1lb, or 2 boxes)
    4 carrots, sliced into coins (I use 140g, and oddly enough, I find non-organic carrots to be much more flavorful)
    1 onion, chopped (I used 160g)
    optional: a few handfuls green beans, chopped in 1/2 (I use 200g)
    2 tsp paprika
    1 tsp onion powder
    3-4 tbsp tomato paste
    120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
    3-4 tbsp white wine
    salt (and pepper, if desired)
    1 tsp oil, or more as desired
    2 tablespoons minced garlic

    Heat pan, then add oil and onion. Sauté for a minute, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add carrot, green beans, paprika, and 1/4 tsp salt. Saute another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.

    Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender.  After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.

    source: chocolatecoveredkatie

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    Item Reviewed: High-Protein Mushroom Stroganoff Rating: 5 Reviewed By: Eng.Mohamed Mahmoud
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