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Mushroom Stroganoff

Notes: 

Tofu Sour cream: Tofu purree mit Zitrone

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Ingredients: 

2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
Salt and freshly ground black pepper to taste
1 teaspoon minced rosemary
1 pound portobello mushrooms, stemmed and cut into large pieces
1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
½ cup dry white wine
1 cup Tofu Sour Cream
Chopped parsley


 

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