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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.
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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.
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.
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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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