Friday, March 09, 2007

Mushroom Stroganov

Mushroom Strogonov
Adapted from A Taste of Heaven & Earth

Prep time: 30 minutes
Cook time: 30 minutes

Serves 4-6

1 ½ cup fresh shitake mushrooms sliced (or 1½ oz/42.5g dried & reconstituted)
10 oz/284g firm tofu, cubed
2 tbsp olive oil
1 medium onion, chopped
3 large cloves garlic, minced
2 cups cremini mushrooms, sliced
¼ cup water
¼ cup balsamic vinegar
1½ cups Cashew Ginger Sauce (see bottom)
½ cup sour cream
Freshly ground pepper
¾ lb/340g fettuccini (or whatever your favorite pasta is)
Finely chopped fresh parsley for garnish

1. If you plan on using dried mushrooms, reconstitute them in hot water for 30 minutes before starting. When they are soft, squeeze them dry, discard the stems and slice the caps. Set aside.

2. Also 30 minutes before cooking, rinse the block of tofu and let it drain for 30 minutes over a sieve. Then cube the block.

3. Finally, it’s cooking time. In a large heavy-bottomed skillet, heat olive oil over high heat and add the onions. Cook, stirring occasionally, until they are translucent (about 5 minutes). Add all the mushrooms and tofu. Continue to cook over high heat until they all sear a bit.

4. Stir in the water and balsamic vinegar, let it come to a simmer, turn the heat down to low and partially cover. Simmer for 20 minutes or so, stirring occasionally.

5. Five minutes before serving, stir in the cashew ginger sauce and sour cream. Add salt and pepper to taste.

6. In the meantime, bring a large pot of water to a boil, add salt and pasta and cook as directed. This whole process should also take about 20 minutes (mostly for the water to boil). Once the noodles are al dente, drain and put in a large serving bowl.

7. Add the mushroom sauce, toss gently, sprinkle with parsley and serve.

Ginger Cashew Sauce
Prep/cook time: 10 minutes
Makes 1½ cups

1 cup cashew pieces
3 inches/8cm fresh ginger, peeled
¼ cup canola oil
2 large cloves garlic, minced
2 tbsp tamari sauce (soy if you can’t find tamari)
1 tbsp fresh cilantro, chopped
Juice of 1 lime
¾ cup hot water

1. In a dry skillet, toast the cashews over medium heat for 5 minutes, tossing occasionally.

2. Grate the ginger over a paper towel and squeeze all the juice into a food processor. Discard the pulp.

3. Add everything except the water and blend until smooth and creamy. Continue to blend, adding water a little at a time. Don’t forget to scrape down the sides occasionally.

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