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 really doubted how this could be very flavorful, but I had leftover tofu so I decided to try it… and it is DELICIOUS!! I added a vegetable broth cube to the sauce and I served over roasted spaghetti squash. Thank you Katie. I was already obsessed with your oatmeal and dessert recipes, but this mushroom stroganoff is amazing!
I stumbled across your blog and I am SO THANKFUL I did! Tonight I made this and it was so wonderful. I think my husband was worried when I said I was making something with tofu, this was our first time trying it. Well he loved it and ate every bite. Thanks so much for such a wonderful recipe.
hey katie darling
I have changed blogs to wordpress can you amend this on the links page.
butterflyshapes is now butterflyshapes.wordpress.com
I cant eat tofu due to hypothyroidism… is there any other alternative to this????
I made this tonight and was more than pleased! this is AMAZING I mean I had to stop myself from devouring the whole thing, it’s that good!!
I just discovered your blog and have spent more than an hour reading it! I love your recipes, and they cater to my taste exactly: chocolate, mug cakes, cookies, oatmeal… Ahhh!
I immediate ‘liked’ your page. I’m a new food blogger (I’m only 15) and I’d love for you to have a look and ‘like” my page if you feel like it!
Xxx
Love mushrooms and Mario 🙂 I made this last night and it was DELICIOUS!!! My Husband LOVED it as well and wants it again tonight! We arent vegeterian, so I threw some chopped up bacon in there and it was sooooo Delicious! Brilliant Recipe Katie!! Thank you
Oooh, I love mushrooms! Especially baby bellas…they’re so flavorful! It’s funny, but they used to be my second-least-favorite vegetable (right after tomatoes…still hate them raw, though I adore tomato sauce, tomato paste, marinara, ketchup, etc. etc.). Now I eat them in a salad every day!!
Hi Katie!
Made this yesterday and just wanted to leave some feedback: I replaced the white wine with 1 tsp apple cider vinegar, and added about 2 tbsp soy sauce (mushroom soy sauce and regular) to make it saltier and more round in flavor. Also, next time I’ll reduce the amount of tomato paste to 1-2 tbsp as I think the tomato was too prominent. But the result was delicious, and my husband commented on the meaty flavor (a good thing, to him!). Will make again. 🙂
Love the look of this, I’m hoping to try it this week! One question – you mention making this in a slow-cooker, which would be perfect for me (being a 9-to-5 girl); any insights to share on that?