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?
The Mushroom Stroganoff looks yummy. I like mushrooms and eat them almost everyday. Nintendo was one of the video games I grow up with. I bet you can use a little nutritional yeast added to non-dairy milk for the sauce in the soy free version. Just let it reduce down a little so it thickens.
Ahhh! I absolutely adore mushrooms/all-of-the-above!!!! 😀 It looks super yummy and I want to eat the picture… (is that bad…?) I hope that you can save some of this for when I visit. 😉
I also LOVE how you commented on the mushroom thing from Mario! I loved Nintendo as a kid! 🙂 I played it all the time… yikesss….
My stomach is growling and I have one more class to go! (10:30-12:20… booo!
🙂
Much loves!
Aly
Hehe ok I will save some. P.S. I’m sending you an email, so let me know if you don’t get one today!
love mushrooms! this looks delicious 🙂 this is exactly what i would do with silken tofu, i should definitely try it. i played nintendo sooo long ago!
I am so making this next week for my lunches! Looks great!
I LOVE mushrooms but Dan hates them. I often have mushrooms in my lunches to get my fix (or I add them into dishes after the fact for myself)
do you use the tofu that;s very liquid-y? I’d really like to try this!
I use Morinu, which comes in an aseptic package. But I really don’t think the type matters much, since you’ll be blending it :).
I love mushroom stroganoff! One of my favorite dishes my grandma used to make 🙂 Ahh..the memories 🙂
Although I’m sure the stroganoff grandma made was NOT vegan, or gluten-free 🙂
I LOVE MUSHROOMS! Seriously, I don’t know what about them I like, but they are so good! I remember eating them when I was like 5 and loving them 🙂 I was a child with sophisticated taste buds (but I still love my mac n cheese!)
No, I have never played nintendo or any video games really. I was never really a fan of playing them….
yummy! and I need to try that single lady dinner roll!
I looove mushrooms!
Confession: I never played video games until I was about 19 years old. We never had them when i was growing up and to this day I really don’t understand my boyfriend’s fascination with them. I put up with it because he got a degree in technology/art design that he wants to apply to video games, but I still find them kind of boring!
Looks delish! Which I’ve come to expect 🙂
I am a huge fan of mushrooms! The are so magically delicious, and I definitely like to think I’m powering up Mario-style when I eat them! 🙂