MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Tofu Stroganoff
Categories: Pasta, Vegetarian
     Yield: 4 Servings

     4 tb Butter
 1 1/2 c  Onions (3); finely chopped
     4 cl Garlic; minced
     1 ts Dried dill
     2 ts Basil
 1 1/2 lb Tofu (3 blocks); drained,
          - pressed, cut into 1" cubes
     2 tb Tamari
     4 c  Mushrooms; sliced 1/4",
          - tightly packed
   1/2 ts Salt
   1/4 ts Cayenne
     3 qt Water
     1 lb Curly noodles
          Sour cream
   1/2 c  Fresh parsley;
          - finely chopped
     2 ts Poppy seeds

 This is a delicious and rich stroganoff that we always serve over
 fresh, curly spinach pasta noodles. It is a favorite of mine and a
 popular dinner with customers as well.

 Melt 2 tb butter in wok or large, deep cast-iron frying pan and sauté
 onions, garlic, dill, and basil. After 5 minutes, add tofu and
 continue to cook on medium heat, occasionally stirring gently, until
 tofu browns nicely. Add tamari and stir. Then add mushrooms, salt,
 and cayenne. Lower heat, stir, and cook another 5 minutes. Remove
 from heat.

 Bring water to a boil in a 4 qt pot. Cook noodles until tender but not
 mushy. Drain and return to pot. Toss noodles with 1 tb butter to
 prevent sticking.

 Add 1 cup sour cream and parsley to mushroom mixture and mix well.

 Melt remaining 2 tb butter in saucepan and add poppy seeds. Cook 5 to
 10 minutes. Pour onto noodles and toss. Serve noodles with stroganoff
 on top and dollop of sour cream as garnish.

 Recipe by Horn of the Moon Cookbook by Ginny Callan

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