Mushroom stroganoff

Serves 4

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Mushroom stroganoff


  • 225g Pasta (eg. Fusilli)
  • 3/4 cup cashews, soaked for at least two hours
  • 1/2 cups of vegetable or mushroom broth
  • 225g mushrooms (Swiss brown or button), thinly sliced
  • 400g extra-firm tofu, in bite size pieces (or extra mushrooms)
  • 2 tbsp olive oil
  • 1 medium yellow onion, quartered and thinly sliced
  • 1/2 tsp salt
  • Freshly ground pepper, to taste
  • 4 cloves, garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry white wine
  • 2 tbsp tomato paste
  • Chopped fresh flat leaf parsley, for garnish (optional)


  1. Cook the pasta according to the package directions. Drain and set aside.
  2. Blend cashews with vegetable broth until very smooth.
  3. Preheat a large, heavy-bottomed pan over medium heat and add 1 tablespoon of oil.
  4. Saute the tofu along with the salt for 5 minutes or so, until slightly browned. Set the tofu aside.
  5. In the same pan, still on a medium heat, add remaining oil and saute the onion with a pinch of salt for about 5 minutes, until translucent. Add garlic and saute for another 30 seconds.
  6. Add the mushrooms and thyme and cook until the mushrooms are lightly browned.
  7. Add the wine, tomato paste, remaining 1/2 tsp salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half (about 5 minutes). Turn the heat back down to medium.
  8. Pour in the cashew mixture. Stir until well combined and let it thicken for about 5 minutes.
  9. Add the tofu and carefully toss to coat. Serve over the pasta, and garnish with fresh parsley, if you like.

Recipe credit: Featured in book 'Isa Does It' by Isa Chandra Moskowitz. Photo by Vanessa Rees

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