High-protein mushroom stroganoff…
It’s gluten-free as well, and there’s a soy-free option. One thing of which the dish isn’t free, however, is taste!
You’d think it was top-secret recipe, for how long I’ve waited to post it. This mushroom stroganoff is dedicated to my friend, Sunne. She might never see it, though, since she probably fell off her chair when she saw I actually posted. From the time I first made the stroganoff until now, I’ve gotten emails from Sünne and many others, reminding me to post the recipe. My problem is: when I’m not making a recipe specifically for the blog, I don’t often measure all my ingredients. Cups become handfuls, teaspoons turn into pinches, and the food scale takes a nice, long nap. Well, better late than never, right?
It was an amalgamation of two different cookbook recipes, fused with my own creative flair. (P.S. Isn’t it fun to pronounce amalgamation?)
Warm. Comforting. Perfect for a cold day. And since we’ve certainly not had a shortage of cold days lately, I figured it’d be an opportune time to finally post the recipe:
High Protein Mushroom Stroganoff
(3 servings, about 5 1/2 cups… but I always eat it in two!)
- 480g sliced mushrooms (about 1lb, or 2 boxes)
- 4-5 carrots, sliced into coins (180g)
- 1 onion, chopped (160g)
- optional: a few handfuls green beans, chopped(I use 200g)
- 2Â tsp sweet paprika (not smoked paprika)
- 1 tsp onion powder
- 1/4 cup tomato paste
- 120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
- 1/4 cup white wine
- salt (and pepper, if desired)
- oil spray OR 1 tbsp oil
- 2 tbsp minced garlic
Heat pan, then add oil and onion. Sauté until translucent, then add the green beans and carrot. Cook 2 minutes, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add paprika, onion powder, and 1/4 tsp salt. Sauté another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.
Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender. After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.
Do you like mushrooms? Also, did you ever play Nintendo?
Remember the mushrooms, and how they’d make Super Mario grow huge?
That dish looks amazing Katie! Like a Katie stir-fry with stroganoff sauce 🙂
I LOVE mushrooms … and yep, I remember the nintendo days, but my family wasn’t that well off, we had Intelevision – pre-Katie’s birth I think!
Intelevision? lol I’ve never heard of that!
Yep, pre-Katie’s birth 🙂
I am 36 you know, I think I was a pre-teen when you were born!
Warm mushrooms are so juicy and delicious!
p.s. i hope the rest of that bottle of wine was put to good use…
ahahahaha 🙂
I love mushrooms! Portabello burgers are my fave way to go w mushrooms. And my little brother is like obsessed with Super Mario on the Wii, and he always asks me to play with him too.
I LOVE mushrooms!! And we don’t even get good ones here =( Looks like I’ll have to wait three years to make this!
Yes!!! I am so excited to see this recipe since I love love love stroganoff.
I LOVED playing Nintendo when I was little, I would play all the Super Mario games, I was a pro.
Now I have a Wii and played the New Super Mario Bros game and loved it, reminded me of my childhood. 😀
I loooooooove mushrooms. The rest of my family doesn’t. This often results in me happily cooking two meals for dinner – one for my husband and daughter, and one for me loaded with shrooms. YUM!! As for Nintendo, we still have an original that works! My daughter loves the graphics (she’s 5 and not too picky) and I like playing with her.
I still have the old game boy. I only wish they’d make new games for it, since I got bored of all my old ones. Oh well, I don’t actually know where that thing is anymore, anyway!
This looks amazing! I love mushrooms and I always loved stroganoff.
And of course I played N64! But I was a Zelda: Ocarina of Time fan myself.
Katie,you know I am a big fan of all your Single Lady recipes.You just keep wowing me with each new creation.I am going to try the dinner muffin.Since I have a problem eating just one of anything, the Single Lady recipes are so perfect for people like me.Again thanks so much for all the Single Lady recipes.
Okay, I am making this today – I don’t have silken tofu, but do you think it would work for me to just blend some tofu up with a little bit of liquid?
Yup, definitely! I used the silken-firm, so it’s pretty firm anyway. I think as long as you blend it, it’ll work well. Heck, it might even make a thicker, creamier sauce :),
I love Super Mario, but I am horrible at it. I keep playing it anyway because it is fun 🙂