Ingredients
2
cups boiling water
1
ounce dried shiitake mushrooms
2
tablespoons olive or vegetable oil
1
medium onion, cut lengthwise in half, then sliced (1 cup)
4
cloves garlic, finely chopped
1
pound assorted fresh mushrooms (crimini, shiitake, portabella or button), sliced (6 cups)
1
tablespoon chopped fresh or 1 1/2 teaspoons dried dill weed
1
teaspoon salt
1/4
teaspoon pepper
8
ounces soft tofu, drained
1
cup sour cream
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon grated orange peel
6
cups hot cooked egg noodles or linguine
Chopped fresh parsley, if desired
Preparation
Pour boiling water over dried mushrooms in medium bowl. Let stand 30 minutes or until softened. Drain mushrooms thoroughly; reserve 3/4 cup of the mushroom liquid. Remove tough stems from mushrooms; slice mushrooms.
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion, garlic, shiitake and fresh mushrooms in oil about 10 minutes, stirring occasionally, until tender. Stir in dill weed, salt and pepper.
While mushrooms are cooking, place tofu, sour cream, reserved mushroom liquid and the flour in blender. Cover and blend on medium-high speed about 10 seconds or until smooth. Stir tofu mixture into mushroom mixture. Cook over medium heat about 2 minutes, stirring constantly, until mixture is thickened and bubbly.
Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.
