Creamy Mushroom Stroganoff

Serve creamy mushroom-tofu stroganoff over egg noodles - a scrumptious Russian cuisine dinner. MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2010

cups boiling water

ounce dried shiitake mushrooms

tablespoons olive or vegetable oil

medium onion, cut lengthwise in half, then sliced (1 cup)

cloves garlic, finely chopped

pound assorted fresh mushrooms (crimini, shiitake, portabella or button), sliced (6 cups)

tablespoon chopped fresh or 1 1/2 teaspoons dried dill weed

teaspoon salt

1/4

teaspoon pepper

ounces soft tofu, drained

cup sour cream

tablespoons Gold Medal™ all-purpose flour

tablespoon grated orange peel

cups hot cooked egg noodles or linguine

Chopped fresh parsley, if desired

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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.

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.