Mushroom Tempeh Stroganoff
What you need:
Wide Whole Wheat Noodles (or wide egg noodles)
2 Large Portabello Mushroom Caps (cleaned and cut into small pieces)
5-6 White mushrooms (cleaned and sliced)
10 ounces Sour cream (low-fat)
Osem Mushroom Soup and Seasoning Mix
Tempeh (crumbled or sliced into bite sized pieces)
1/2 Cup chopped onions
Set Oven to 400 degrees convection
1. Cook noodles very al dente (the mushroom sauce will soak into the noodles)
2. In a large sauce pan, pour 3 cups of water and 4 tablespoons of the Osem Mushroom Soup Mix. Stir with a wooden spoon and bring to boil. Once the sauce starts to thicken, add the sliced mushrooms and chopped onions. Then add the sour cream. Stir the mixture and let it thicken.
3. Add the cooked noodles to the mushroom sauce and combine. Pour mixture into a 9x12 baking dish. Sprinkle the top of the noodles with the tempeh pieces.
4. Place dish in oven until the tops of the noodles start to crisp. Take pan out and stir then place back in oven until the noodles on top crisp again. Should take about 15 minutes.
Enjoy!
*The dish is great as a leftover for lunch the next day! If you want extra crispy tempeh, cut the tempeh up and put in the convection oven before putting into the dish.
**Serve with a colorful vegetable to make your presentation even more delish!
3 years ago