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Creamy Mushroom Stroganoff

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  • Prep 15 min
  • Total 50 min
  • Servings 6
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Serve creamy mushroom-tofu stroganoff over egg noodles - a scrumptious Russian cuisine dinner.
By Betty Crocker Kitchens
Updated Oct 17, 2018
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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
Make With
Gold Medal Flour

Steps

  • 1
    Pour 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.
  • 2
    Heat 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.
  • 3
    While 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.
  • 4
    Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Although the dried shiitake mushrooms increase the intensity of the mushroom flavor in this dish, you can save time by omitting them and increasing the assorted fresh mushrooms to 1 1/4 pounds. Substitute 3/4 cup milk for the mushroom liquid.
  • tip 2
    You can omit the tofu and use 2 cups of sour cream in this recipe. Reduce the fat and calories by using reduced-fat or fat-free sour cream.

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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