Portobello Mushroom Stroganoff

Mushrooms are a great source of potassium which is a nutrient that helps to regulate blood pressure. When pregnant your doctor will regularly monitor your blood pressure as it tends to rise as a result of your body pumping blood for two! Mushrooms, and potassium, also help keep your heart healthy.

12 oz whole wheat egg noodles – cooked according to package directions
Olive Oil
1/2 medium red onion
1/2 cup button mushrooms, cleaned and thinly sliced
1 cup Portobello mushrooms, cleaned and thinly sliced
1 clove minced garlic
1 1/2 cup medium tofu pureed
1 cup sour cream
1 cup home made veggie stock – or low sodium store bought (can use beef stock as well)
2 TBSP unsalted tomato paste
1/2 TSP Cajun seasoning
Salt and Pepper
1 TSP dill

Heat a splash of olive oil in a large skillet over high heat for one minute. Reduce heat to medium low and add onion. Saute for 8 minutes or until caramelized. Add mushrooms and garlic, saute 5 minutes more.

Add tofu, sour cream, stock and tomato paste. Stir until combined add Cajun seasoning and salt and pepper to taste.

Serve sauce over egg noodles and garnish with a bit of dried dill.


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