Mushroom Stroganoff
Ingredients:
- Vegetable cooking spray
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, shredded
- 1 garlic clove, minced
- 1 1/4 cups button mushrooms
- 10 fresh shiitake mushrooms, sliced
- 8 vegetarian cutlets, cut into chunks (4 ounces each)
- 1 tablespoon soy sauce
- Extra firm tofu (6 ounces)
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot
- 1 teaspoon sweetener
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Directions:
Spray a large saucepan with the cooking spray and heat. Once hot, add the onion and cutlets,
sautéing for 3 minutes. Add the carrot, garlic, and mushrooms, cooking 2 minutes. Add the soy
sauce, cooking until heated through. While the mushroom mixture is cooking, mix in a blender
the tofu, arrowroot, lemon juice, and sweetener until creamy. Take the heat off the mushrooms
and add the tofu mixture. Stir to blend and season with salt and pepper. Garnish with parsley.
Serves 4.
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