PORTABELLA MUSHROOM STROGANOFF

PORTABELLA MUSHROOM STROGANOFF image

Yield Makes 4-6 servings.

Number Of Ingredients 13

3/4 lb. fettuccine
1 box firm silken tofu (I use Mori-Nu)
Scant ¼ c. fresh squeezed lemon juice
1 Tbsp. cider vinegar
1 ½ tsp. sea salt
2 Tbsp. tomato paste
1 Tbsp. + ½ tsp. vegetarian Worcestershire sauce
¼ tsp. garlic powder
1/8 tsp fresh ground black pepper
½ cup dry white wine
6-8 large portabella mushrooms, stems removed and caps sliced
1 large onion, sliced
1 Tbsp. Soy margarine such as Earth Balance or Spectrum Spread or extra virgin olive oil

Steps:

1. Puree tofu, lemon juice, cider vinegar, sea salt, tomato paste, Worcestershire sauce, garlic powder, pepper and white wine together in a blender or food processor until smooth and set aside. 2. Start water for pasta and cook according to package directions. 3. Sauté onion in soy margarine or olive oil in a large non-stick skillet until onion is soft and slightly golden. 4. Add sliced mushrooms to onions and continue to sauté for a few more minutes (you'll probably need to use two pans!). 5. Add blended tofu mixture to pan(s) and stir to combine. 6. Toss mushroom tofu sauce with fettuccine and serve!

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