Mixed Mushrooms Stroganoff-Vegan

Random House

If you have mushroom fans in your family, this contemporary take on a classic pasta dish is bound to please. High-calorie sour cream is replaced with a healthy dose of soy.

ingredients

10 to 12 ounces ribbon-style noodles (see Note)
1 1/2 tablespoons light olive oil
1 large onion, chopped
12 to 16 ounces white mushrooms, sliced (see Tip)
4 to 6 ounces fresh shiitake mushrooms, sliced
4 to 6 ounces cremini or baby bella mushrooms, sliced
1/2 cup dry white wine, vegetable stock, or water
One 12.3-ounce container silken tofu, puréed
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
2 tablespoons nonhydrogenated margarine
Salt, to taste, optional
Minced fresh parsley for topping, optional
Paprika for topping, optional

directions

1
Cook the noodles in plenty of rapidly boiling water until al dente.
2
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
3
Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
4
Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
5
To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.