Name: Mixed Mushrooms Stroganoff
Ingredients: 10 to 12 ounces ribbon-style noodles (see Note); 1 1/2 tablespoons light olive oil; 1 large onion, chopped; 12 to 16 ounces white mushrooms, sliced (see Tip); 4 to 6 ounces fresh shiitake mushrooms, sliced; 4 to 6 ounces cremini or baby bella mushrooms, sliced; 1/2 cup dry white wine, vegetable stock, or water; One 12.3-ounce container silken tofu, puréed; 1 tablespoon freshly squeezed lemon juice; Freshly ground pepper; 2 tablespoons nonhydrogenated margarine; Salt, to taste, optional; Minced fresh parsley for topping, optional; Paprika for topping, optional; Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.

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Mixed Mushrooms StroganoffCookbook cover image courtesy of Random House

If you have mushroom fans in your family, this contemporary take on a classic pasta dish is bound to please. High-calorie sour cream is replaced with a healthy dose of soy.

Cooks' Note

Tip: To save time, use two 8-ounce packages presliced white mushrooms. Make sure they look fresh!

Recipe notes

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