janet @ the taste space

Creamy High Protein Mushroom Stroganoff

In Mains (Vegetarian) on September 20, 2014 at 8:39 AM

Creamy High Protein Mushroom Stroganoff

Do you remember the soba noodle debacle? The time I bought oodles of soba noodles and then proceeded to leave them in the pantry and slowly, slowly eat through them. Yeah, I still have soba noodles and still eating through them. A true hoarder.

However, when the cooking rut continues, I get less picky in the kitchen. I have little energy to refuse the noodles. Plus, they are quick and easy to make. I added the cold leftover sauce to warm noodles and it melted right in. A little green garnish might be nice, too. Consider adding fresh chives, as recommended in the original recipe. Because you know, I would never suggest eating parsley. Yucko.

Creamy High Protein Mushroom Stroganoff

I am sharing this with Random Recipes and Pasta Please for fusion cuisine.

Creamy High Protein Mushroom Stroganoff
Adapted from The Blender Girl (original recipe found here)

1 tbsp coconut oil
1/2 cup diced yellow onion
2 cloves garlic
6 cups sliced white button or cremini mushrooms
1 cup water
1 tbsp nutritional yeast
1/4 tsp dried thyme (1 tsp fresh thyme would be great, too!)
1/4 tsp dried parsley
12 ounces extra firm silken tofu
1.5 tbsp tamari or soy sauce, or more to taste
salt and freshly ground black pepper, to taste
1 package soba noodles, or your choice of noodle

1. In a large skiller over medium-high heat, melt oil. Once hot, add onion, sprinkle with salt and saute for 5 minutes, until soft and translucent. Reduce heat to low, add garlic and mushrooms and saute for 15 minutes, until the mushrooms are soft. Remove from heat.

2. In a blender, place half the of mushroom mixture along with the water, nutritional yeast, dried thyme, parsley and tamari. Process until smooth and creamy. Pour this mixture into the pan with the reserved mushrooms and place back on high heat. Once hot, reduce heat to medium and simmer, stirring often, for 15 minutes or until you reach your desired consistency. Taste and adjust seasonings.

3. Meanwhile, as your sauce cooks, cook your noodles according to their directions. I like to cook them, drain them and add the sauce directly (even if using cold leftover sauce). The noodles will heat it up. Season to taste and serve.

Serves 4.

  1. oooh, lovely creamy recipe… I think my favourite noodle sauce has to be creamy mushrooms and this really looks like a nice and rich one… thanks so much for the gorgeous entry xx

  2. This looks good enough to motivate me to go and buy soba noodles – so definitely a nice way to be using them up 🙂

  3. Love soba noodles, great recipe!

  4. I’m trying (a little unsuccessfully to keep my pantry in control. So I think I’ll sub spaghetti and call it a day 😉

  5. […] have been that way if I’d used half the amount of garlic.  Next time I’ll follow Janet’s recipe more closely.  Whatever.  It was still edible.  Those chips are great, […]

  6. I love the look of this, I adore mushrooms and noodles so a perfect combo for me

  7. Oh yum! I LOVE mushrooms and a meal centred around them sounds perfect =)

  8. I love mushrooms – this sounds perfect!

  9. I really love stroganoff, great idea to use it as a pasta sauce. Thanks for entering this recipe for Pasta Please 🙂

  10. This sounds delicious – can’t go wrong with tasty mushrooms and pasta, can you?

  11. […] disclosure: In the fall, I had a full-blown case of cooking ennui. It probably evolved from a combination of immobility from my fracture, beginning my new job and […]

  12. Sounded good until the coconut oil, it’s too strong tasting to me to use in a savory dish like this, and the tofu, too many cons health wise that I refuse to eat it.

  13. This may be a silly question, but what do you do with the tofu?

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