Mushroom Stroganoff

Photo: flickr user roolrool

Ingredients

1 lrg White onions thinly sliced

1 tablespoon Unsalted butter or vegetable oil

pound Button mushrooms sliced

1 tablespoon Cornstarch

2 cups Plain yogurt

8 ounces Soft tofu

2 tablespoons Tamari or light soy sauce

2 tablespoons Dry sherry

1 teaspoon Dry mustard

tablespoon Minced fresh dill

1 dsh Paprika

12 ounces Egg noodles cooked per direction

Preparation

Saute the onions in the butter or oil until soft and translucent. Add the mushrooms and continue to saute until they are just cooked through. Remove from heat.

In a blender or food processor, combine the cornstarch, yogurt, tofu, tamari or soy sauce, sherry, and dry mustard, and blend until smooth. Transfer to top of a double boiler. Add the mushrooms and onion and stir over simmering water until the sauce thickens and is heated through, about 15 minutes. Be sure to have the heat on low or the mixture will separate.

Stir in the dill and sprinkle with the paprika.

Serve immediately over the egg noodles.

This recipe serves between 4 and 6.

Comments: A deceptively-rich-tasting dish that takes minutes to prepare. A word of warning: The sauce must be cooked gently in a double boiler or it will separate. Serve with a steamed vegetable such as Brussels sprouts.