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Mushroom and Tofu Mix
Ingredients
. 8 Portabella mushrooms
. 8 Shitake mushrooms
. 8 Button mushrooms
. 1 large onion sliced in rings
. 4 cloves garlic
. 2 tablespoon olive oil
. 1 ½ teaspoons dried dill weed
. 1 tsp. Salt
. ¼ teaspoon pepper
. 8 ounce soft tofu
. 1 cup sour cream
. 2 tablespoon all purpose flour
. 2 tablespoon grated orange peel
. 6 cups linguini
. ¾ cup skim milk
. ½ yellow pepper, sliced
Directions
1. Heat oil in a wok over medium high heat. Cook onion, garlic, few mushrooms in oil for 10 minutes, stirring often, until tender. Stir in dill weed, salt & pepper.
2. As mushrooms are being cooked, put tofu, sour cream, milk and flour in blender. Cover and blend on medium until smooth. Stir tofu mixture over mushroom mixture and cook over medium heat, stirring constantly until mixture is thickened.
3. Place this entire mixture over hot cooked linguini, sprinkle orange peel.
4. Saute yellow pepper and reserved mushroom slices in a bit of oil until tender. Dot the top with these slices.
5. For added color place a few orange slices on platter just before serving.
