Mushroom Stroganoff

Mushroom Stroganoff (serves 4)

2 Onions, diced
1 Tbl minced garlic
4 cups mushrooms
2 tsp poultry seasoning
2 cups dried mushrooms (such as shiitake) soaked in 2 cups water (keep in water)
1/2 cup cooking sherry or mirin rice wine
5-6 oz grass fed or wild meat, cubed.
Salt (or salt free seasoning)
1-1/2 cups frozen green peas
8 cups chopped arugula or spinach
8 oz whole wheat spiral pasta

For the Sauce:

1 large head cauliflower, cored and broken into florets
4 cups almond or soy milk
2 cups cooked white beans
1 Tbl tahini
1 tsp Mrs. Dash seasoning
1 Tbl onion powder
1 Tbl nutritional yeast

Saute the onions and garlic in water for 5 minutes. Add the fresh mushrooms, meat and the seasoning and saute for another 5 minutes. Add the dried mushrooms with their soaking water. Cook and stir until the mushrooms are soft. Add the cooking sherry, peas and arugula (or spinach) and cook for another 10 minutes.

To prepare the sauce, place the califlower and soy milk in a saucepan and bring to a boil uncovered. Reduce the heat and let simmer on low, covered for 15 minutes or until cauliflower is fork tender. Add the remaining ingredients and puree in a blender until smooth. Add the sauce to the mushroom mixture.

Cook pasta according to package directions. Drain. Serve the mushroom sauce over the pasta.

Nutritional Facts:

Calories per Serving
Total Fat
Total Carbohydrates
Dietary Fiber
Sugars
Protein

WW Points Plus

321
5.5 g
48.9 g
10.0 g
11.9 g
23.9 g

8 Points