Spinach Ribbon Mushroom Stroganoff

Spinach Ribbon Mushroom Stroganoff


(0 votes) 0 0

This meal is ideal for a family dinner.

Shared by

Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

5 servings


  • 1/2 C. Eden Sliced Shiitake Mushrooms
  • 1/2 C. Eden Maitake Mushrooms
  • 1 lb. organic extra firm tofu, drained
  • 2 1/2 Tbs. Eden Selected Extra Virgin Olive Oil
  • 2 Tbs. Eden Organic Brown Rice Vinegar
  • 2 C. Edensoy┬« Unsweetened
  • 1 tsp. Eden Sea Salt
  • 1 pkg. Eden Organic Spinach Ribbons
  • 1 C. onion, diced
  • 1 lb. button mushrooms, sliced
  • 2 Tbs. green onions or parsley, chopped

Our Readers Also Loved


Soak shiitake and maitake mushrooms ten minutes in 2 cups hot water. Remove mushrooms from soaking liquid, reserve liquid and slice. Bring soaking liquid to a boil, add mushroom slices, reduce flame to medium-low and cook 20 minutes until mushrooms are soft. Drain and set aside. Place tofu, olive oil, brown rice vinegar, salt and Edensoy in a blender. Blend until smooth. Cook pasta according to directions, rinse and drain. Wash button mushrooms, discard stems and slice tops. In a skillet sauté onions and all mushrooms until soft. Lower the heat, add tofu mixture and heat thoroughly. Serve sauce over pasta. Garnish with green onions or parsley.

Per Serving: 408 Calories, 16g Fat (31% calories from fat), 27g Protein, 51g Carbohydrate, 12g Fiber, 0mg Cholesterol, 417mg Sodium

This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!

Around The Web