Healthy Mama Magazine Issue 4 - October 2014 | Page 16

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GOODNESS

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My friend Stacey demanded I
turn the mushroom gravy we
made into a main dish. “This isn’t
an accompaniment,” she said,
“this is a star!” This stroganoff is
quick and easy, creamy and
delicious without all of the fat,
and not to be missed. Use a variety
of exotic mushrooms to kick this
into mind-blowing territory.

CREAMY MUSHROOM STROGANOFF
By Tess Masters from The Blender Girl, Photo by Anson Smart | Serves 4
3 tablespoons olive oil
½ cup (75g) diced yellow onion
2 teaspoons minced garlic (about 2 cloves)
6 cups (540g) sliced white button and cremini mushrooms
2 cups (480ml) vegetable broth
12 ounces (345g) firm silken tofu or firm regular tofu
3 tablespoons wheat-free tamari or soy sauce
1 teaspoon chopped thyme (not dried)
⅛ teaspoo n freshly ground black pepper, plus more to
taste
Natural salt
12 ounces (340g) gluten-free or regular fettuccini or
spaghetti
¼ cup (12g) chopped flat-leaf parsley, plus more to garnish
2 tablespoons finely chopped chives

for a gluten free
version this sauce works
beautifully over quinoa
or steamed veggies.

1    Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat and
saute the onion for about 5 minutes, until soft and translucent. Reduce the heat to
low and add the remaining 2 tablespoons of oil. Throw in the garlic and mushrooms
and saute for about 15 minutes, until the mushrooms are soft. Remove from the heat
and set aside.
2    Put 1 cup (240ml) of the vegetable broth and the tofu into your blender and puree on
high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the
mushroom mixture. Pulse a few times to break them up. You want a speckled, grainy
consistency, not a puree.
3    Pour the blended tofu-mushroom mixture into the saucepan and stir in the tamari,
thyme, and pepper. Bring the mixture just to a boil over high heat; reduce the heat to
medium and simmer, stirring often, for about 5 minutes, until the sauce thickens.
4    Increase the heat to high and add ½ cup (120ml) of the remaining broth. Bring the
sauce just to a boil, reduce the heat to medium-high, and simmer for about 10 minutes, until reduced by half. Increase the heat to high again and add the remaining
broth.
5    Bring the sauce just to a boil, and then reduce the heat to medium and simmer for 10
minutes more, until creamy. Cover and keep warm.
6    Cook the pasta according to the package instructions. Drain the pasta and add it to
the mushroom sauce. Add the parsley and stir to combine. Season to taste with salt
and pepper and serve family-style in a big bowl garnished with the chives and parsley.

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