High-protein mushroom stroganoff…
It’s gluten-free as well, and there’s a soy-free option. One thing of which the dish isn’t free, however, is taste!
You’d think it was top-secret recipe, for how long I’ve waited to post it. This mushroom stroganoff is dedicated to my friend, Sunne. She might never see it, though, since she probably fell off her chair when she saw I actually posted. From the time I first made the stroganoff until now, I’ve gotten emails from Sünne and many others, reminding me to post the recipe. My problem is: when I’m not making a recipe specifically for the blog, I don’t often measure all my ingredients. Cups become handfuls, teaspoons turn into pinches, and the food scale takes a nice, long nap. Well, better late than never, right?
It was an amalgamation of two different cookbook recipes, fused with my own creative flair. (P.S. Isn’t it fun to pronounce amalgamation?)
Warm. Comforting. Perfect for a cold day. And since we’ve certainly not had a shortage of cold days lately, I figured it’d be an opportune time to finally post the recipe:
High Protein Mushroom Stroganoff
(3 servings, about 5 1/2 cups… but I always eat it in two!)
- 480g sliced mushrooms (about 1lb, or 2 boxes)
- 4-5 carrots, sliced into coins (180g)
- 1 onion, chopped (160g)
- optional: a few handfuls green beans, chopped(I use 200g)
- 2 tsp sweet paprika (not smoked paprika)
- 1 tsp onion powder
- 1/4 cup tomato paste
- 120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
- 1/4 cup white wine
- salt (and pepper, if desired)
- oil spray OR 1 tbsp oil
- 2 tbsp minced garlic
Heat pan, then add oil and onion. Sauté until translucent, then add the green beans and carrot. Cook 2 minutes, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add paprika, onion powder, and 1/4 tsp salt. Sauté another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.
Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender. After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.
Do you like mushrooms? Also, did you ever play Nintendo?
Remember the mushrooms, and how they’d make Super Mario grow huge?
Jasmine says
Does anyone know the nutritional break down of this recipe? Thanks!
Janessa says
If I use milk how much do I use? And which kind of white Wine, the cooking kind or the
drinking kind? Thanks!! Love your recipes!
Unofficial CCK Helper says
Milk doesn’t seem to be called for in the recipe?
Use any dry white wine.
Heather says
My husband is taking our youngest out to spend his birthday money….I am going to send a list with him so I can get the stuff to make this. All I need are mushrooms and green beans! I’ve made it before, and it was really good. I increased the onion in the recipe because I love onion, and it was wonderful! Thanks for the great recipe!
Melanie Solmon says
Looks awesome, but what can I substitute for white wine?
Ann says
Hi Katie,
I made this using Greek yogurt instead of tofu, and it was yummy! Just so you know, I can’t find when you add the onion powder in the cooking process. Thought you should know. (No need to publish this comment. It’s just informative.)
Nate says
Could I mix this with say 3 cups of cooked rice and put it in a 9X13 pan, cover with some bread crumbs and bake for say 15-20 minutes? Should I add more liquid and seasonings if adding to rice?
Linzey says
If I were to make this in the slow cooker do I just blend the tofu stuff, and dump everything in? I’m horrible with the slow cooker. Totally clueless, but I’m learning! Lol
Dominique says
Hi there, are nutrition facts available for this mushroom stroganoff recipe?
P.s. Total fan girl alert–your recipes are to die for!
Chocolate Covered Katie says
The wine is for flavor, so you could definitely substitute something else, like maybe add a little truffle oil… You can experiment 🙂
Joh says
I adore your recipes. They’re absolutely amazing. I am, however, a relative idiot when it comes to cooking (the beautiful simplicity of your recipes is part of the reason I just adore your website since even an idiot like me can produce something amazing). My potentially stupid question therefore is: how would one do this in a slow cooker? And could you maybe add a slow cooker FAQ section for others like me?
Kk says
Hi Katie, could you please post the nutritional value?
Christy says
Is there an adaptation to this recipe to make it in an instant pot?