Two of my favourite things are mushrooms and pasta, so I thought, why not combine the two. so here is a Mushroom Stroganoff served with linguine. You can use any kind of pasta you like. A penne would be very nice too, maybe next time.
It looks like it is going to be a wonderful sunny weekend, so I will be spending a lot of time in my garden. I also will be visiting our local Farmers Market to see what is available, so you can expect some recipes using local seasonal produce next week.
Have a great weekend.
Creamy Mushroom Stroganoff Linguine
1 block silken tofu
3 tblspns olive oil
1 tblspn apple cider vinegar
1 tblspn lemon juice
1 onion finely diced
4 cloves garlic minced or grated
1 lb portabello mushrooms diced
1 tblspn fresh rosemary finely chopped
1 tblspn fresh thyme finely chopped
1/4 cup vegetable stock
salt and ground pepper to taste
pasta of your choice
Prepare the “cream” first as it needs to refrigerate for one hour to thicken.
Place silken tofu, 1 tblspn of the olive oil, apple cider vinegar and lemon juice in a blender or food processor and process until very smooth and creamy. Refridgerate for one hour to thicken.
Heat remaining 2 tblspns of olive oil in large pot on medium. Add onions and garlic and cook until soft. Add chopped mushrooms, rosemary, thyme and vegetable stock, bring to a boil, then reduce heat to simmer uncovered for 20 – 30 mins or until mushrooms are very soft and some of the liquid has evaporated
Remove mushrooms from heat, add salt and freshly ground pepper to taste. Stir in cream mixture. Toss with cooked pasta and serve.