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Spinach Ribbon Mushroom Stroganoff

Serves: 5 | Prep Time: 0:20 | Total Time: 0:55

INGREDIENTS

1/2 cup Eden Sliced Shiitake Mushrooms
1/2 cup Eden Maitake Mushrooms
1 pound organic extra firm tofu, drained
2 1/2 TBSP Eden Selected Extra Virgin Olive Oil
2 TBSP Eden Organic Brown Rice Vinegar
2 cups Edensoy® Unsweetened
1 tsp Eden Sea Salt
1 package Eden Organic Spinach Ribbons
1 cup onion, diced
1 pound button mushrooms, sliced
2 TBSP green onions or parsley, chopped

DIRECTIONS

Soak shiitake and maitake mushrooms ten minutes in 2 cups hot water. Remove mushrooms from soaking liquid, reserve liquid and slice. Bring soaking liquid to a boil, add mushroom slices, reduce flame to medium-low and cook 20 minutes until mushrooms are soft. Drain and set aside. Place tofu, olive oil, brown rice vinegar, salt and Edensoy in a blender. Blend until smooth. Cook pasta according to directions, rinse and drain. Wash button mushrooms, discard stems and slice tops. In a skillet sauté onions and all mushrooms until soft. Lower the heat, add tofu mixture and heat thoroughly. Serve sauce over pasta. Garnish with green onions or parsley.

NUTRITIONAL INFO

Per Serving: 408 Calories, 16g Fat (31% calories from fat), 27g Protein, 51g Carbohydrate, 12g Fiber, 0mg Cholesterol, 417mg Sodium

© 2013 Eden Foods, Inc.