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Mushroom Stroganoff
Dr. John McDougall
Here's another quick & easy supper. I copied it from a friend's cookbook while visiting in California years ago. I don't remember the book title but the author was Dr. John McDougall. --Eve
Pasta---about 8-10 ounces of small noodles, e.g. penne
89 ml6 T. white wine
one onion (8-10 oz.) chopped
one lb. sliced mushrooms
30 ml2 T. shoyu or other soy sauce
10-oz. package silken tofu
15 ml1 T. lemon juice
2 ml1/2 tsp. Worcestershire sauce
black pepper to taste
Start the sauce as soon as the pasta starts cooking. Place 3 T. wine in a large fry pan. Add onion, cook 3 minutes, stirring. I cover it for faster softening and to retain liquid (you don't want the sauce to get dry.) Add mushrooms, 2 T. wine and soy sauce. Cook, stirring frequently, 5 minutes.
Place tofu in food processor with one T. wine and lemon juice. Process until smooth. Pour into pan of mushrooms and onions. Mix well. Add remaining ingredients and stir until heated through. You could serve the sauce over the pasta in the usual way or do as we do: stir the pasta into the sauce and take the hot pan directly to the table.