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)
- 2 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?
i LOVED nintendo, but sega was my favorite:)
What was that ugly rodent thing… Simon? Oh wait, no, Sonic! Haha my dentist had that game and I LOVED it!
Ohh I always love your recipes Katie! I am particularly looking forward to seeing carrot-cake cupcakes in single serving form! Will this be soon? Its been on my mind since you mentioned them a few posts back!
🙂
I’m hoping to get it up before Valentine’s Day… but if you want me to, just leave a comment and I’ll send a quick reply with the basic gist of the recipe :).
So that’s how your stroganoff got it’s creamy texture…. the silken tofu. I see. 🙂
I remember long ago when I first found your blog, my eyes went right to the stroganoff you made, but sadly there was no recipe for it. I’m sure you’ve fulfilled many readers requests and dreams for this recipe! 🙂
Silken tofu is awesome, isn’t it? I need to start using it more often. I always forget!
Yep, my dreams have been fulfilled. 🙂
I just spend 15 minutes clicking back and forth and then I scrolled through the comments and found that magnificent link!
Aw, I’m so sorry about all the confusion! I’ve been blogging for so long that a lot of my old links/posts are very confusing!
Mushrooms and me have a very special relationship. I think this stroganoff will take it to a whole new level!! It looks DELISH! 😀
Aaah my Nintendo! I spent WAY too much of my childhood indoors playing on my beloved GameBoy, which I think I still have somewhere…must dig it out!!
Me too! I need to find mine!
I love Nintendo! We had a Teenage Mutant Ninja Turtles game that I remember playing on Saturday mornings. The pizza in the game gave them extra lives, or something like that. Decidedly less healthy than mushrooms 🙂
I *love* mushrooms! Might have to give this a go at the weekend.
I was playing Super Mario Bros with the kids I babysit tonight and one of them got so excited over a mushroom that she chased after it and promptly fell off the platform and got game over, much to the amusement of her brother and sister!
x
Hahahahaha oh the evil mushrooms! I remember them… I think they were purple? With a ? on them, and you either grew bigger or died when you ate them. I never wanted to risk it, so I just let them go.
I made this! Just got finished eating it for dinner, over some wide noodles (vegan). Katie, it was delicious! Thank you so much :). I followed the recipe exactly. You’re a culinary genius. I just want to know when the book is coming out? 😉
That looks AMAZING!!!! You need to write the “Chocolate Covered Cookbook.” You would have at least one buyer 😉
I looooooooove, looooooooove ‘shrooms!!!!!
And my comments are working, so if you want to leave your comment now, you can 🙂
lol you already saw it! 🙂
Oh I loved Super Mario as a kid! I totally forgot about eating the mushrooms and growing. Too funny. 🙂
I rescued more princesses in Super Mario Bros than you can shake a stick at!!! I LOVED my Nintendo and Super Mario Bros (all versions) and Zelda. You are a decade younger than me so the games I played and what you played are probably different but yeah, HUGE HUGE fan 🙂
Ahhh….memories 🙂