Porcini Mushroom Stroganoff

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* Exported from MasterCook *

 

Porcini Mushroom Stroganoff

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushroom

1 pound button mushroom

1 tablespoon olive oil

1 small yellow onion -- chopped

2 cloves garlic -- minced

12 ounces dried fettuccine

2 tablespoons unbleached flour

2 tablespoons dry white wine

1 tablespoon tomato paste

3/4 cup plain soy milk

 

Pour 1 cup of very hot water over the porcini mushrooms in small bowl. Cover

and steep for 30 minutes. Meanwhile, brush or wipe the button mushrooms clean

and trim off stem ends. Thinly slice and set aside. Heat oil in a large skillet

over medium heat and add the onion and garlic. Saute about a minute, then add

button mushrooms. Cover skillet and saute for 20 minutes, stirring

occasionally, until the mushrooms release their liquid.

Meanwhille, preheat oven to 350F and bring several quarts of water to a boil for

the pasta. Lift the porcini mushrooms from their soaking liquid and set aside,

reserving the liquid. Strain the liquid through a paper coffee filter and set

asiide. Chop the porcinis and add them to the mushrooms in the skillet. Stir to

combine, and continue to cook, uncovered, over medium heat about 5 minutes.

Cook the pasta until al dente while you finish the sauce.

Place about 1/2 cup f the reserved mushroom soaking liquid in a small jar that

has a tight fitting lid. Add flour and shake to dissolve. Stir this into

skillet along with remaining mushroom soaking liquid, wiine, and tomato paste.

Continue to cook until sauce thickens, stirring frequently, about 5 minutes.

Stir in the soymilk and continue to cook for another minute or two.

Drain the pasta and transfer it to a warmed serving bowl. Spoon mushroom

mixture over the top and serve immediately.

 

Source:

" The Vegan Gourmet "

 

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Per serving: 101 Calories (kcal); 4g Total Fat; (32% calories from fat); 3g

Protein; 15g Carbohydrate; 0mg Cholesterol; 39mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0