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’m just not a gravy girl; but I love mushrooms
Holy yum! I made this yesterday and can already tell it’s going to be on the menu frequently from now on. Definitely give it a try, everyone (and I’m not just saying this because the recipe was dedicated to me :))!
You should put “UPDATED FEB 19, 2011” so that readers have an accurate record of when the post was written regardless of how they navigated to this webpage.
I just made this, except with broccoli instead of green beans. It is so creamy and delicious–thank you for the recipe!!
Wow, I love your idea to add broccoli!
Made this tonight but altered it with Sun dried tomato tapenade (i didn’t have tomato Paste), Coconut milk instead of tofu with cornstratch with noodles and baked in oven with Daiya cheese. OMG TO DIE for!
Woah, I bet coconut milk took it over the top! That sounds incredible!
ok I know I might be a little obsessive, but I am making it again tonight! This is what I have been dreaming of for the last two days. I think I might need a support group.
I will join! We can eat mushroom stroganoff together. Sounds fun hehe :).
Can I join too?! 🙂
haha sure!
Katie, I just made this last night, and I cannot thank you enough! My entire meat-loving, carnivorous family LOVED it! Thank you!!!
I’ve just made this and it was sooooo delicious, thank you!
Oh my gosh, Eleanor, we’re twins! I’m in the process of making it right now! 🙂 So glad you liked it!
Ha ha, brilliant! I’m jealous because I’ve finished mine 🙂
That looks way toooooooooooooooo good! I need to go get me some more mushrooms!
Do you think adding coconut cream would make it even yummier or would that be overkill?
I add light soy sauce to stroganoff (amps up the umami!)
Hey Sophie,
I know that a commenter a few above you used coconut milk and liked the result. I’ve never tried it, but I can only guess that creamier = yummier. Always! 😉
i made this for dinner. i thought you would be proud. twas amazing, and the best part is that there are left overs for tomorrow!
Aww Ashley, more than proud, I am honored you tried it! And so excited you liked it :).