Mixed Mushrooms Stroganoff

Mixed Mushrooms Stroganoff
Photo by Cookbook cover image courtesy of Random House


  • 1 12.3-ounce container silken tofu
  • 6 ounces shiitake mushrooms
  • 16 ounces white mushrooms
  • 6 ounces cremini or baby bella mushrooms
  • salt
  • freshly ground black pepper
  • fresh flat-leaf parsley
  • + 7 more ingredients
    • 12 ounces ribbon-style noodles
    • 1 tablespoon lemon juice
    • paprika
    • ½ cup dry white wine
    • 2 tablespoon margarine
    • 1 ½ tablespoons light olive oil
    • 1 large onion

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 ten...

View full recipe at Epicurious


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