I’m headed out for a week of bike touring and sunshine starting tomorrow, which means it’s clean-out-the-fridge time. There was a huge bag of mushrooms just waiting to be eaten, so my husband and I whipped up a batch of Mushroom Stroganoff from the Forks over Knives cookbook.

We’d made Chef AJ’s version before, but found it too salty thanks to the liquid aminos. The FOK version, on the other hand, was out of this world. You can find the original recipe on the FOK website. We modified it slightly to use what we had on hand. Here’s how we made it:

Mushroom Stroganoff

1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
1 tbsp no-salt seasoning
Salt and freshly ground black pepper to taste
1 pound crimini mushrooms, stemmed and cut into large pieces
1 ounce dried porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
1/2 cup dry white wine
1 package extra firm lite silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Chopped parsley

  1. Get a pot of water on for cooking the pasta and cook the pasta according to the directions.
  2. Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking.
  3. Add the garlic and no-salt seasoning, and cook for another minute.
  4. Stir in the pepper and crimini mushrooms and cook for 5 minutes, stirring occasionally.
  5. Remove the the porcini mushrooms from the soaking liquid and chop coarsely. Add the mushrooms and their liquid, and the wine. Stir, and cook over medium-low heat for 10 minutes.
  6. While the mushrooms are cooking, blend the tofu, lemon juice and red wine vinegar to combine. When the mushrooms are finished cooking, stir in 1 cup of the tofu mixture.
  7. Add the cooked noodles and toss well. Serve garnished with the parsley.

Variation: Try pouring the stroganoff sauce over a plate of steamed kale.