Mushroom Stroganoff

• 1/2 ounce dried shiitake mushroom
• 1 cup boiling water
• 4 ounces medium firm tofu
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon canola oil
• 2 teaspoons tahini
• 1 tablespoon sesame oil (can substitute water)
• 1 medium onion, finely chopped
• 3 cups button mushrooms, sliced thickly (about 8 oz.)
• black pepper
• 1/4 teaspoon paprika
• 3 tablespoons dry red wine
• 1 tablespoon soy sauce
• 1/4 teaspoon dried thyme or 1/2 teaspoon minced fresh thyme
• 1 teaspoon dried dill or 1 tablespoon minced fresh dill
• 3 cups cooked wide pasta or 3 cups cooked brown rice
• 1 tablespoon fresh parsley, minced

1. Put shiitake mushrooms in a small bowl with the boiling water. Cover and set aside for a few hours (or until fully reconstituted; it may not take that long).
2. Squeeze liquid out of the mushrooms and save the soaking liquid.
3. Cut off the mushroom stems and discard; slice the caps as thinly as possible.
4. Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
5. Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
6. Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
7. Add 6 tb. mushroom soaking liquid to the skillet along with the wine and soy sauce. Cover and cook over low heat for 5 minutes.
8. Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
9. Serve over noodles (my preference) or rice.
10. Garnish with parsley.

shiitake mushroom, boiling water, firm tofu, salt, lemon juice, canola oil, tahini, sesame oil, onion, button mushrooms, black pepper, paprika, red wine, soy sauce, thyme, dill, pasta, fresh parsley

Taken from www.food.com/recipe/mushroom-stroganoff-205503 (may not work)